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Cuban Style Roast Pork Sliders with Pickled Jalapeños and Onions

225-250 MINS

Description:

Take a Cuban-Inspired Twist on a Classic Slider

Trend Info:

Street Food inspired dishes are the #3 hottest culinary trend for 2018. Ethnic cuisine is featured in 4 out of the top 20 hottest culinary trends in 2018.


SOURCE: National Restaurant Association “What’s Hot Culinary Forecast 2018”

Pain Points It Solves:

✓ On Trend

Day Part:

Lunch
Dinner
Snack

TOTAL PREP & COOK TIME:

225-250 Minutes

Recipe Serving Size:

6 servings

Application:

  • Appetizers
  • Entree
  • Sandwiches

Allergens:

  • Eggs
  • Wheat

Cooking Technique:

  • Baking
  • Roasting
  • Steam Kettle

Ingredients:

  • **For the Sandwiches
  • 1 pkg Pork Tenderloins, about 2 ¼ pounds
  • 12 slider rolls
  • 6 thin slices Swiss cheese
  • 12 thin slices of Hatfield Tavern Style Smoked Ham
  • **Marinade
  • 1 cup thinly sliced Vidalia onion, about ½ large
  • zest and juice of 1 lime
  • zest and juice of 1 naval orange
  • 3 Tbsp olive oil
  • 1 Tbsp Worcestershire sauce
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • **Pickled Jalapeños and onions
  • 2 cups thinly sliced red onions, about 1 medium
  • 1 cup thinly sliced jalapeños, about 4 large
  • 1 cup white vinegar
  • ½ cup water
  • 3 Tbsp sugar
  • 3 tsp salt
  • **Sandwich Spread
  • ¾ cup mayonnaise
  • 2 Tbsp Dijon mustard

Instructions:

  • **PORK

  • Remove pork from packaging, pat dry and place in a 2 gallon resealable plastic bag.

  • In a medium bowl combine remaining ingredients for pork, mix well and pour over tenderloins, remove excess air and seal bag, refrigerate for 3 hours or overnight.

  • Remove pork from fridge 1 hour before roasting. Preheat oven to 450°F. Place a rack on a half sheet pan, remove pork from marinade and place on rack. Discard marinade. Roast pork, for 20 to 25 minutes or until pork reaches an internal temp of 140°F. Cover loosely with foil and rest 10 minutes.

  • Pickled jalapeños and onions

  • Place sliced vegetables in a medium stainless steel bowl.

  • Place remaining ingredients in a small pot, bring to a boil, pour hot vinegar solution over sliced vegetables and allow to sit until cool.

  • When cool, place in nonreactive container, seal and store in fridge for up to one week.

  • **Sandwich Spread

  • In a small bowl combine mayo and mustard, mix well and cover with plastic wrap and refrigerate for up to one week.

  • **Assemble Sandwiches

  • Spread 1 tsp mayo mixture on bottom half of slider roll.

  • Top with ½ slice of Swiss cheese and one slice of ham.

  • Slice pork and place 1½ ounces on top of ham.

  • Top with a Tbsp of pickled jalapeños and onions.

  • Spread 1 tsp mayo mixture on top half of slider roll and place on top of sandwich.

  • Repeat using all rolls.

  • Wrap two sliders loosely in foil and bake at 350°F for 5 to 7 minutes or until warm and cheese had melted.

Suggested Sides:

  • Fries
  • Salad
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