— 2 1-1.5 lb. pork tenderloins
— 1/2 cup mayonnaise
— 1/4 cup yellow mustard
— 5 slices Swiss cheese (per sandwich)
— 5 thin slice’s deli ham (per sandwich)
— 3 thin slices dill pickle (per sandwich)
— Fresh baked rolls of your choice
— 2 tbsp oregano olive oil

Rub Ingredients:

— 1/4 cup brown sugar
— 1/4 cup smoked paprika
—3 tbsp coarse sea salt
— 2 tbsp freshly ground black pepper
— 2 tbsp garlic powder
— 2 tbsp onion powder
— 2 tsp cumin
— 2 tsp dried oregano
— 1 tsp cayenne pepper


  • grill (either gas or charcoal will work)
  • meat thermometer
  • basting brush
  • instant read thermometer


Light your grill and set up for direct medium-high heat.

In a medium size mixing bowl, combine all the rub ingredients and whisk together. This is a great Cuban-inspired seasoning that works well on both pork and chicken. Store leftover rub in a mason jar and save some for later.

Combine 1/2 cup mayonnaise and 1/4 cup yellow mustard with 2 tablespoons of the Cuban rub. Mix ingredients thoroughly and place in refrigerator. I do this first, so the seasoning has time to infuse into the mixture. Feel free to make as much of this as you like, and save some for later. It goes well on all kinds of sandwiches—I even put it on scrambled eggs.

While the grill preheats and the spread melds together, rinse off pork tenderloins with cold water. Trim off any visible silver skin and pat dry.

TIP: Silverskin will not render down and is inedible. For the best flavor, I recommend trimming it off and discarding it.

Rub pork with a very thin coat of oil and season the entire surface with a light dusting of the rub.

Place pork over direct medium heat on the grill, cook for 12 to 15 minutes. Be sure to turn the meat every 1.5 to 2 minutes, or you risk over cooking it. This is a pretty lean cut of meat, so it’s not very forgiving in terms of overcooking.

Remove pork when internal temperature reaches 140 °F, as indicated by your quick read thermometer. Close the grill lid, but don’t turn it off.

Using a basting brush, baste the pork with a light coat of oregano olive oil and let rest 5 to 10 minutes.

Slice pork thinly.

Apply a generous portion of the mayonnaise and seasoning mixture to the top bun and bottom of each sandwich roll, and set aside.

Assemble your sandwiches by layering slices of pork, ham, and cheese onto the bottom bun. Leaving the top off the sandwiches, place them to grill over indirect heat for about 4 minutes, or until the cheese melts.

Remove from grill, top with pickle slices, and add your top bun. Slice and serve.


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