Los Cubanos (Cuban Sandwiches)

• 2 whole Blood Oranges, Juiced
• 1 whole Lime, Juiced
• 2 whole Meyer Lemons, Juiced
• 1 teaspoon Garlic Powder
• 1 Tablespoon Dijon Mustard
• 1 pound Pork Tenderloin
• 2 Tablespoons Olive Oil, Divided
• 2 whole French Wheat Loaves (4 Sandwiches Worth), Split In Half Sandwich Style
• 4 Tablespoons Dijon Mustard
• 4 slices Black Forest Ham
• 2 whole Claussen Dill Pickles, Sliced
• 4 slices Light Swiss Cheese
• Salt And Pepper, to taste

1. Note: Recipe requires at least 5 hours of marinating time so plan ahead!
2. Combine orange, lime and lemon juice along with the garlic powder and Dijon mustard in a small bowl.
3. Trim the pork tenderloin of the silver skin, and place it in a freezer bag along with the marinade.
4. Let it sit overnight (or at least 5 hours), turning as often as you remember (at least once halfway through marinating).
5. The next day, preheat the oven to 375 degrees F. Remove the tenderloin from the marinade, and season with salt and pepper.
6. Heat an oven safe skillet over high heat, adding 1 tablespoon of the olive oil.
7. Brown the tenderloin about 2-3 minutes on each side until you have a nice sear, and then place it (in the skillet) into the oven for 20 minutes until done (internal temperature 160 degrees F).
8. Remove the skillet from the oven and allow the meat to rest for 10 minutes, then slice thinly.
9. To build the sandwiches, divide the mustard on the inside of each side of the loaves, spreading evenly.
10. Then onto the bottom half of each loaf layer the pork tenderloin slices, ham, pickles and cheese.
11. Add the top piece of bread.
12. Cook the sandwiches in a panini press on medium until done, and the cheese is melted, about 10 minutes.

oranges, lemons, garlic, dijon mustard, tenderloin, olive oil, loaves, dijon mustard, black forest ham, pickles, swiss cheese, salt

Taken from tastykitchen.com/recipes/main-courses/los-cubanos-cuban-sandwiches/ (may not work)