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1
Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces.
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2
Make a vertical cut down the middle of each piece, about 3/4 of the way through.
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3
Open the pieces like a book.
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4
Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
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5
Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag.
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6
Close the bag, and rub the marinade into the pork.
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7
Let sit at room temperature for 30 minutes.
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8
Meanwhile, prepare a grill or large grill pan for medium-high heat.
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9
Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade.
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10
Lightly oil the grill grates with vegetable oil.
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11
Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness.
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12
Transfer the pork a cutting board, and let it rest for 5 minutes.
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13
Reduce the grill heat to medium.
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14
Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
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15
Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil.
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16
Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread.
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17
Layer the ham, pickles, pork and Swiss cheese on one half of the bread.
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18
Top with the other half, and wrap the sandwich up in the foil.
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19
Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food.
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20
Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
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21
Unwrap the sandwich, cut into 4 pieces and serve immediately.
