Cubano Sliders
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Directions
Item No.
300107
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
141110
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
120827
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
111321
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1½ pound pork tenderloin
- ½ cup Stonewall Kitchen Cilantro Lime Dressing
- 3 Tablespoons light olive oil
- Salt and pepper
- 8 slider buns (some dinner rolls may work for this)
- ¼ cup Stonewall Kitchen Caramelized Onion Mustard
- ¼ cup Stonewall Kitchen Farmhouse Mayo
- 3 ounces thinly sliced prosciutto
- 8 slices Swiss cheese
- Greens
- 16 Tillen Farms Pickled Baby Cucumbers
Directions
- Trim fat and silver skin from the pork tenderloin. Marinate in Cilantro Lime Dressing under refrigeration for at least 2 hours, preferably overnight.
- Preheat oven to 400° F. Set rack in lower third of the oven.
- Heat oil in an ovenproof skillet over medium-high heat. Remove excess Cilantro Lime Dressing and season pork with salt and pepper. Sear pork on all sides until golden brown. Place skillet in oven and bake 10-15 minutes, or until the internal temperature of the thickest part of the pork tenderloin registers 155° F. Remove from oven and allow meat to rest 5-10 minutes before cutting into thin slices.
- Cut buns in half crosswise. Spread mustard and mayo over the bottom half. Layer sliced pork, prosciutto and cheese on each half. Place on baking sheet and heat under the broiler until the cheese melts.
- Top each with greens and place top over each slider. Using a toothpick skewer two Pickled Baby Cucumbers on top of each slider.
