Classic Cuban with Creamry Queso-Melt.
Pork Cuban Sandwhich with Queso-Melt
Cuban Sandwich with Queso-Melt
Two Pounds trimmed Pork Loin
2 cups Moyo Marinade
1 cup Mayonnaise
2.5 tbs. Lime Juice Fresh
1 tsp. Ancho Powder
1/2 tsp Cheynne Pepper
1/2 tbs. Orange Juice concentrate
1 tsp. Smoked Paprika sweet
1 tbs. Fine sliced Green Onions
2 clove fresh Garlic fine chopped
6 pc. Chiapatta Bread toasted
1 8oz container Queso-Melt Dip
2 Dill Pickles, sliced
Salt, Pepper and Granulated Garlic to taste
Marinade the Pork Loin in the Moyo Marinade (4 hours or over night) Turn pork every few hours.
Whisk the Mayonnaise with the spices until smooth and chill.
Preheat oven to 350 F.
Place the pork onto a sheet Pan with a Roasting Rack Season with Salt, Pepper and Granulated Garlic to taste Roast for 45 min. or a core temperature of 165 F.
Remove from heat and let the Pork cool in the Refrigerator to 40F.
Hand carve the Pork into thin slices. Butter both sides of bread and toast.
Melt Queso-Melt according to instructions.