Cuban Pork Sandwiches - cooking recipe

Ingredients

Relish
1 small red onion, thinly sliced
1 cup water
1 (7 1/4 ounce) jar roasted sweet red peppers, drained and chopped
1/3 cup cider vinegar
2 garlic cloves, peeled and halved
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
Sandwich
1 garlic, cloved minced
1 teaspoon ground cumin
1/2 teaspoon salt
1 (1 lb) pork tenderloin (about 1 pound)
1 teaspoon olive oil
8 slices sourdough bread
8 slices swiss cheese

Preparation

For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
Cook for 1 minute, stirring frequently; drain.
Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
Let stand at room temperature for 1 hour; remove and discard the garlic.
Cover and place in refrigerator.
To make the sandwiches, mash the minced garlic, cumin and salt.
Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
Allow to stand for 10 minutes; slice thin.
Over medium heat, heat the oil in a large skillet.
Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
The yield is 4 sandwiches and 2 cups of relish.