Grilled Pork Tenderloin Cuban Sliders

Name: Grilled Pork Tenderloin Cuban Sliders
Yield: Makes about 24
Ingredients: 6 thin slices bacon, cooked until crisp, each slice quartered; 1 tablespoon mayonnaise; 8 ounces (225 g) shredded Gruyère cheese; 24 pretzel or potato slider buns, split; ¼ cup (60 ml) Dijon mustard; 2 pork tenderloins (about 1½ pounds/680 g each); 2 teaspoons dried oregano; ⅓ cup (75 ml) canola oil; 2 tablespoons kosher salt; ¾ teaspoon freshly ground black pepper; 1 head garlic, cloves peeled and chopped; ½ cup (120 ml) white wine vinegar

Preparation info

Makes about
24

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This is one of my all-time favorite sandwiches. If you want to make this into a full-size sandwich instead of sliders, I recommend adding some sliced ham from the deli. It’s one too many ingredients for a slider, but an essential flavor for an authentic Cuban.

Ingredients

½ cup (120 ml) white wine vinegar
1 head garlic, cloves

Sandwich

Method

In a blender, combine the vinegar, garlic, salt, pepper, and oregano and blend until smooth. Add the oil and continue blending until the marinade is emulsified.

Pour the marinade into a gallon-size zip-top bag. Add the pork, seal tightly, and make sure it is evenly covered with the marinade. Refrigerate for 2 days.

Remove the pork from the marinade 30 minutes before cooking and