Pork Tenderloin Cubano

Pork Tenderloin Cubano
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[This recipe has been adjusted to make it more fruity]

Marinade:
1 bunch green onions, chopped
1/4 cup finely chopped cilantro
3 cloves garlic minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground curry
1/2 teaspoon salt
1/2 teaspoon dried oregano

Pork Tenderloin:
1 pound 3/4 inch-thick pork tenderloin, trimmed & sliced into four pieces
1 tablespoon butter
4 ounces smoked Gouda cheese, sliced
baguette, sliced in 6 inch segments, sliced again in half
1/4 small red onion, thinly sliced

Pineapple Salsa:
2/3 cup chipotle based salsa (we tried a raspberry chipotle and it worked great)
1/3 cup finely diced pineapple

Cut pork tenderloin into eight pieces. Pound pork pieces with meat mallet between two sheets of waxed paper or plastic wrap until thin, approximately 1/2" inch thick. You want your fillets to be thin enough that when they cook, they will still sit on the sandwich rolls.

For marinade, combine green onion, cilantro, garlic, orange and lime juice, honey, pepper, curry, salt and oregano in a bowl and mix well. Put marinade and pork slices into plastic storage bags and seal tightly, allowing to sit for 2 to 24 hours. This lets the marinade really soak in.

For salsa, combine salsa and pineapple. Let stand at least 1 hour to allow flavors to blend.

When ready to eat, heat butter in large skillet over medium heat. Remove pork from marinade; discard marinade. Cook pork 5 to 6 minutes per side on high heat or until temperature reaches 155 to 160ºF and pork is juicy and barely pink inside. (Pork should be cooked in single layer in skillet; cook in two batches if necessary.) Top pork with cheese immediately after flipping the first time, to allow maximum time for melting. Gouda is NOT a good melting cheese (it mostly sweats), so you will need to cover the skillet to help the melting process. Place pork on baguette rolls; top with onion slices and salsa. Serve open-faced.

Serves 4 people.