Cooking Instructions
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Step 1
Prepare Mojo Marinade by placing
Orange Juice (1 1/2 cups)
,
Olive Oil (3/4 cup)
,
Lime Juice (1/4 cup)
,
Fresh Cilantro (1/2 cup)
,
Garlic (4 cloves)
,
Fresh Mint (2 Tbsp)
,
Oranges (1 Tbsp)
,
Dried Oregano (1 Tbsp)
,
Ground Cumin (1/2 Tbsp)
,
Salt (1 tsp)
and
Ground Black Pepper (1 tsp)
in a food processor and pulse until combined. Reserve ½ cup for glaze.
Step 2
Place
Pork Tenderloin (4 lb)
in ziplock bag and pour marinade over. Refrigerate for 2-3 hours.
Step 3
Prepare Big Green Egg or other grill for indirect smoking at 275 degrees F (140 degrees C); add chunks of hickory wood to the hot coals for smoke flavor.
Step 4
Drain excess marinade from tenderloin and place on grill. Cook for 40-45 min or until internal temp reaches 140 degrees F (60 degrees C).
Step 5
Place 1/2 cup Mojo Marinade,
Caster Sugar (1/4 cup)
,
Honey (1/4 cup)
,
Apple Cider Vinegar (2 Tbsp)
, and
Yellow Mustard (2 Tbsp)
in a pot over medium high heat. Whisk to combine and reduce by half until it begins to thicken.
Step 6
Apple glaze and continue to cook tenderloin for 10 minutes or until internal temp reaches 145-150 degrees F (62-65 degrees C).
Step 7
Remove tenderloin from grill and rest for 10 minutes before slicing. Adjust vents on grill to increase temperature to 375 degrees F (190 degrees C).
Step 8
Slice
French Bread (2 loaves)
in half lengthwise and spread
Yellow Mustard (to taste)
on both inner sides. Layer
Swiss Cheese (to taste)
,
Dill Pickle (to taste)
,
Smoked Deli Ham (8 oz)
, and pork tenderloin slices and place bread on top.
Step 9
Place 3-4 pats of butter on bread and place on grill. Weight sandwich down with iron skillet and cook for 4-5 minutes. Flip sandwich and cook an additional 4-5 minutes, remove from grill and serve.
