Cuban Pork Sandwiches

• 1 pound pork tenderloin
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 3 cloves garlic, crushed
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 cup mayonnaise
• 4 (10-to-11-inch) hoagie rolls, French rolls or hero rolls, halved lengthwise
• 2 tablespoons plus 2 tsp. mustard
• 8 thin slices ham
• 8 thin slices Swiss
• 4 large dill pickles, sliced

1. Sprinkle pork with cumin and pepper. Place in a large, plastic resealable bag with garlic and 2 Tbsp. oil. Refrigerate overnight.
2. Preheat oven to 450u0b0F. Transfer pork to a baking sheet, season with salt and tuck thin end under itself. Roast for 8 minutes. Reduce oven temperature to 350u0b0F and roast for 10 minutes. Let pork cool for about 10 minutes.
3. Thinly slice pork. Spread 1 Tbsp. mayonnaise on each of 4 sandwich-roll tops; spread 2 tsp. mustard on each of 4 bottoms. Distribute ham, cheese, pork and pickle slices evenly and close sandwiches.
4. Heat a medium cast-iron skillet or other heavybottomed pan over high heat. In a large skillet or griddle, heat remaining 1 Tbsp. oil over medium-low heat. Place two sandwiches in large skillet. Press preheated medium pan on top to weigh down sandwiches; cook for 10 minutes. Transfer to a plate. Repeat process with remaining sandwiches. Serve with potato salad or chips.

pork tenderloin, ground cumin, black pepper, garlic, olive oil, kosher salt, mayonnaise, hoagie rolls, mustard, ham, swiss, dill pickles

Taken from www.myrecipes.com/recipe/cuban-pork-sandwiches (may not work)