Grilled Cuban Sandwich

Prepare Mojo Marinade by placing Orange Juice (1 1/2 cups), Olive Oil (3/4 cup), juice from Limes (2), Fresh Cilantro (1/2 cup), Garlic (4 cloves), Fresh Mint (2 Tbsp), Sunkist Orange (1 Tbsp), Dried Oregano (1 Tbsp), Ground Cumin (1/2 Tbsp), {@10:} and Ground Black Pepper (1 tsp) in a food processor and pulse until combined. Reserve ½ cup for glaze.

Place Pork Tenderloin (4 lb) in ziplock bag and pour marinade over. Refrigerate for 2-3 hours.

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.

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).

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.

Apple glaze and continue to cook tenderloin for 10 minutes or until internal temp reaches 145-150 degrees F (62-65 degrees C).

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).

Slice French Bread (2 loaves) in half lengthwise and spread Yellow Mustard (to taste) on both inner sides. Layer Swiss Cheese (to taste), Dill Pickles (to taste), Smoked Deli Ham (8 oz), and pork tenderloin slices and place bread on top.

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.