We crafted this recipe as part of a Pit Crew Picks series for Daytona with Smithfield. We dedicated it to Aric Almirola, AKA “The Cuban Missile” (for his Cuban heritage), who is the well-known driver of the No. 10 Smithfield Ford Fusion for Stewart-Haas Racing. And in his honor, this is no ordinary Cuban sandwich. Oh no. You’ve got the staples, such as pickles, Swiss and mayo. But our Cuban’s rockin’ some delicious pork tenderloin and bacon! We’re double porking!
- Preheat oven to 375 degrees F.
- Sear the whole tenderloin out of the package in a large skillet over medium heat for 4 minutes. Using tongs, flip the tenderloin and sear the pork’s other side for another 4 minutes.*
- Move the tenderloin to the oven and cook uncovered for 25 minutes on a baking sheet with a rack, flipping it halfway through.
- Add into the oven the bacon, arranged in a single layer, side by side, on a baking sheet. Cook for 12 minutes (on the low end) and up to 17 minutes for crispy. Flip the bacon halfway through.
- Once the tenderloin is done, remove from the oven and let rest 10 minutes. Then thinly slice.
- Liberally slather both insides halves of your French roll with mayo. Top the bottom slice with bacon, then several tenderloin slices, the cheese, pickle slices and then the top piece of bread.
- Melt 1 tablespoon of butter in a medium skillet over medium-high heat. (You can also use a griddle or a panini press if you have one). Add in sandwich, using another skillet or plate to press the sandwich into the butter until golden brown, about 3 – 4 minutes. Add another tablespoon of butter into the skillet and flip the sandwich, repeating the pressing and cooking process.
- Cut sandwich in half and serve! (Optional: serve with Bacon Mustard).