Killer Cuban Sliders

February 1, 2017

As you are reading this, I am currently presenting to a group of high school students as an expert on the field of food blogging. Wait. Ok, this posts at 5am CST. If you are reading this then, I am probably laying in bed sweating out of fear. I present at 8:55am. If you read this around that time, say a prayer for me so I don’t pass out in a hot sweaty mess on the floor. Holy schnikes, I have nothing to wear!

If you read this after 9:30am, just know that no matter where I am or how the presentation went, I am still sweating. Always sweating.

I have slides. Mike told me I had to do them in Google Slides. “Nobody does PowerPoint anymore, Stef.” Since when? Um, ok. Got my slides ready. I have to talk for 15-20 minutes and then to either help them forget my presentation or distract them from my “umm’ing” I made chocolate chip cookies. Do I give them before or after? What am I doing asking you guys? It’s too late!!! Thanks for nothing, blogfam!

Anybody can talk about themselves for 15-20 minutes, right?

I honestly can’t even remember the last time that I spoke in front of a group of people. I never had to conduct trainings when I was a member of the work force. The last time I had to really talk to/at a bunch of kids was when I was a camp counselor for a bunch of 12 year old girls. And yeah, they walked all over me, so let’s hope this goes better. I mean, I was only 21 years old. I am a mom now. I basically yell at and instruct, ever-so-gingerly, two small humans all day long. I can do this.

Oh God, I am sweating again.

Before I pass out, let’s move on to these sliders and the girl that is killing it in her new cookbook, Serena Wolf. I have followed her blog for a while now. I recently purchased her cookbook, The Dude Diet. I am not a dude, clearly, and this cookbook just speaks to me. Everything is super easy and really promotes a more healthful approach to a balanced diet. Love her humor and wit, too!

Since this weekend is the national holiday of the Super Bowl, patron saint buffalo sauce, hallelujah. I knew we needed this recipe in our lives and on the blog. The original recipe from the cookbook is for a full sandwich. But it’s the Super Bowl! We need mini things for mass consumption! This recipe really translates well to slider form.

Plus, if you want to skip the whole cubano thing, the pork tenderloin came out so juicy and tender! I think I have always been overcooking it. Mike and i were literally just eating slices of the pork right off the cutting board.

Judgment free zone!

Unlike where I am currently. Eek. Back to high school, I go!

I will let you guys know if I survive.

Killer Cuban Sliders

Killer Cuban Sliders perfect for game day! Thinly sliced roasted pork tenderloin, ham, pickles, Dijon, and Swiss all melted and crisped to perfection.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 24 Sliders

Ingredients

  • For the Pork Tenderloin:
  • Juice from 1 Orange
  • Juice from 1 Lime
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Pound Boneless Pork Tenderloin fat trimmed off
  • 1 Tablespoon Olive Oil
  • For the Sandwiches:
  • 24 Slider Buns Parker House Rolls or Hawaiian Rolls work nicely
  • 1/2 Cup Coarse Ground Dijon Mustard
  • 24 Kosher Dill Pickle Sandwich Slices
  • 6 Ounces Thinly Sliced Low-Sodium Ham
  • 12 Ounces Sliced Swiss Cheese about 12 slices, cut in half
  • 2 Tablespoons Olive Oil

Instructions

  1. Whisk together the juice of the orange, juice of the lime, salt, pepper, oregano, red pepper flakes, and cumin in a small bowl. Pour the marinade into a large gallon sized sealable plastic bag. Add the pork tenderloin. Squeeze all the air out, seal and marinade in the refrigerator for at least an hour.
  2. Preheat the oven to 450 degrees F with a medium cast iron skillet inside.
  3. Once heated, carefully remove the skillet. Add the olive oil and swirl the pan to coat. Using tongs, remove the tenderloin from the marinade, and add it to the skillet. Return to the oven for 10 minutes.
  4. After ten minutes, turn the tenderloin over, and return to the oven. Roast for 10 more minutes. Reduce oven temperature to 400 degrees F. Roast for an additional 10 minutes.
  5. Remove cast iron from the oven. Transfer tenderloin to cutting board. Tent with foil. Allow the pork to cool for 10 minutes before very thinly slicing. I found it best to use a sharp serrated knife.
  6. Clean and heat the cast iron skillet over medium/low heat while you assemble six sliders at a time.
  7. Slice each roll in half. Place a 1/2 teaspoon scoop of mustard on top bun, a slice of pickle, and then a slice of cheese folded in half. Layer the ham and then a slice of the pork tenderloin on the bottom bun. Flip top over bottom. Place each slider in the hot pan. Brush the tops of each bun with a little olive oil. Use another heavy-bottomed skillet/cast iron pan to press down on the sliders from above. Kind of like a panini press. Cook for 2-3 minutes per side.
  8. Serve right away. If reheating, wrap in foil and bake in the oven for 5-7 minutes at 375 degrees F.

You Might Also Like