CUBAN STYLE ROAST PORK SLIDERS WITH PICKLED JALAPEÑOS AND ONIONS

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.