¡El Cubaníto!
You’ve heard of the Cubano–meet the Cubaníto, the Cubano’s very eager little brother. He’s full of a flavor all his own with an original marinade and brine (no chiles, jalapeno, spiced rum, cilantro, or vinegar. To boot, sweet oranges are used rather than sour and paired with Meyer lemons and limes).
The Cubaníto definitely has his own technique too…rather than brining for 12 hours, this little guy brines for 1 ½ hours. The Cubaníto has been told it’s necessary to marinate for at least 2 hours–well he marinates for 1 hour. He’s also been told that once he has pork shoulder he’ll be ready– well he has pork tenderloin and he just can’t wait. Oh and forget about telling the Cubaníto to get slathered in butter, he’s brushed with mayo for an equally, crunchy golden, and flavorful crust.
Well, little brothers may do things their own way. Luckily, it usually works out great and this is one of those times. The Cubanito may be eager– but he’s just as tasty as his big brother the Cubano!
So skip the pork shoulder, head for the pork tenderloin, and let’s cook!
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Time:
Prep: 2hrs 30min
Cook: 20 minutes
Servings: Scaleable from individual to family or party size servings.
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Cubaníto Brine (per pound)
½ cup fresh squeezed citrus juice: (Equal parts sweet orange, lime, and Meyer lemon juice)
½ cup water
¼ cup mirin
¼ cup salt
1 tablespoon brown sugar
3 minced garlic cloves
1/2 chopped yellow onion
Cubaníto Marinade (per pound)
Inspired by a Mojo Marinade but definitely its own thing…there are no rum, chiles, jalapeno, cilantro, or vinegar. Sweet oranges are used rather than sour and paired with lemons and limes. (Reserve half for basting.)
1/2 cup olive oil
8 pinches parsley (chopped)
8 pinches basil (chopped)
8 pinches sage (chopped)
1 cup orange + 1/2 cup lime juice
8 cloves garlic minced
1/4 yellow onion (chopped)
1/4 cup orange zest
4 tsp ground cumin
1/2 tsp salt
El Cubaníto Sandwich
0.75 lb Pork Tenderloin (thinly sliced)
Smoked Ham (thinly sliced)
pickles (sliced)
2 white six inch classic sandwich rolls or baguettes
2 slices Swiss cheese
mustard
mayo
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Nutrition per serving:
Calories, 541.59kcal, 27% DV
Total Fat, 17.21g, 25% DV
Carbs, 39.43g, 15% DV
Sugars, 3.26g, 4% DV
Protein, 52.91g, 106% DV
Sodium, 1013.29mg, 51% DV
Fiber, 1.26g, 5% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 6.8/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 6g, 11% DV
Fiber, 1g, 5% DV
Protein, 53g, 106% DV
Potassium, 763mg, 22% DV
Magnesium, 57mg, 15% DV
Iron, 4mg, 27% DV
Prepare + Cook the Pork Tenderloin
Step 1
Mix together all brining ingredients and brine the pork tenderloin for 1 ½ hours in a bowl or ziplock in the refrigerator. (Meanwhile, blend together all of the Cubanito Marinade ingredients.)
Step 2
Reserve half of the marinade for basting in separate container. Pat the brined tenderloin dry and then place into the other half of the marinade and marinate for 1 hour in a bowl or a ziplock in the refrigerator.
Step 3
Remove the pork tenderloin from the marinade and discard the marinade, then pat dry the pork tenderloin. Roast the tenderloin on 400F until internal temp reaches 145F, (175F is too hot for this little guy) Baste throughout the roasting. (Time is approximately 25m min per pound.)
Cubanito Assembly:
Step 1
Allow the pork tenderloin to rest for 5 minutes then slice. Meanwhile fry the ham in a large skillet.
Step 2
Cut the bread lengthwise and assemble the sandwich: Smoked Ham, Pork Tenderloin, Swiss Cheese, Pickles and on the inside of the top bun spread mustard from end to end.
Grilling the Cubanito:
Step 1
If using a panini press spread a thin layer of mayo on the outside of the buns and press until golden brown.
If using a skillet and sandwich weight press: Brush a layer of mayo on the outside of the bottom bun, and place the sandwich into the skillet mayo side down.
Step 2
Place the sandwich press on the top bun. Grill until golden brown, lift the press and layer mayo on the outside of the top bun and then flip over so that the mayo side is on the pan. Place the press on top of the sandwich and toast until golden brown.
Serving the Cubanito:
Step 1
Cut in half and serve with pickles and chips!