Cubano Pork Sandwiches

Pat pork dry with paper towels. In a small bowl, combine garlic, cumin, oregano, ½ tsp salt, orange juice, and lime juice, whisking to combine. Spread the mixture over the tenderloin to completely cover.

Vacuum seal tenderloin using a vacuum sealer or with our DIY vacuum sealing guide. Place pork in a Suvie pan, fill with water, and place the pan in the top zone of your Suvie. Input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 135°F for 2 hours. Top Zone: Sous Vide at 135°F for 2 hours.

After the cook, remove the pan from your Suvie and drain. Remove the pork from the vacuum bag, discard the liquid, and return to the pan. Return pan to the top of your Suvie and broil for 10 minutes, or until the pork is golden brown. Remove the pan from your Suvie and set aside to rest for 5 minutes before slicing.

Preheat a skillet or panini press over medium-high heat. Spread butter over the split rolls and place in the skillet to toast slightly, about 2 minutes. Remove rolls from the pan and spread with mustard. Divide cheese, pickles, and pork slices between rolls.

Return sandwiches to the skillet or press and toast for 2-3 minutes, (if using a skillet, place a heavy pan on top of the sandwiches) or until the cheese has melted and the bread is toasted. Remove sandwiches from the pan and cut in half. Divide sandwiches between 2 plates and serve.