Cuban Sliders

Golden and Delicious

8 Above all, love each other deeply, because love covers over a multitude of sins.
9 Offer hospitality to one another without grumbling

1 Peter 4:8-98

I have mentioned before that I love taking one meal and turning it into another, and this recipe is one of my favorites! Last Sunday when we hosted small group, I did a little Mexican flair with grilled margarita pork tenderloin, black beans and rice, and a mexican street corn salad. I served the usually of chips, salsa queso, and guacamole too. We grilled up pork tenderloins, but I happened to have one leftover, so Tuesday night I sliced up that tenderloin and made these delicious cuban sliders!

Margarita Pork Tenderloin

  • 1 large garlic cloves
  • 1/2 cup cilantro
  • 1 tablespoon minced jalapeno
  • 1 1/2 tablespoons tequila, optional
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons olive oil
  • 2 (1 lbs.) Pork tenderloins
  • 1/2 teaspoon salt

Drop garlic in a food processor chute while running. Add cilantro, jalapeno, tequila, cumin, chili powder, and olive oil. Process until minced. Place mixture into a gallon size zip too bag. Add pork and seal. Marinate for 8 hours or overnight.

Coat a grill grate with olive oil or cooking spray. Heat grill to 350-400 degrees. Remove tenderloins from bag and sprinkle with salt. Grill, covered with lid for 15-18 minutes, turning every 5 minutes, or until a meat thermometer reads 155 degrees at the thickest part of the tenderloin. Remove from grill and cover with foil to rest for at least 5 minutes.

Cuban Sliders

  • 2 24-pack Hawiian rolls
  • 1 Margarita Pork Tenderloin, sliced thin
  • 12 slices swiss cheese
  • 24 Slices of deli ham
  • Sliced dill pickles
  • 1 stick butter, melted
  • 2 tablespoons grated onion
  • 2 tablespoons dijon mustard

Preheat oven to 325 degrees.

Cut rolls in half, creating a top and bottom half. Layer pork, ham, cheese, and pickles. Replace tops and place in 2 9×13 pans that have been lined with foil. Melt butter, onion, and dijon in a small saucepan. Once butter mixture has melted, pour on to rolls and brush to distribute evenly.

Place foil on top of rolls and bake for 15 mins. After 15 mins, remove foil and bake for 10 more mins. Serve warm.

I love it any time I can make one meal into two!

Until next time,

Fellowship Foodie

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