-
1
Note: Recipe requires at least 5 hours of marinating time so plan ahead!
-
2
Combine orange, lime and lemon juice along with the garlic powder and Dijon mustard in a small bowl.
-
3
Trim the pork tenderloin of the silver skin, and place it in a freezer bag along with the marinade.
-
4
Let it sit overnight (or at least 5 hours), turning as often as you remember (at least once halfway through marinating).
-
5
The next day, preheat the oven to 375 degrees F. Remove the tenderloin from the marinade, and season with salt and pepper.
-
6
Heat an oven safe skillet over high heat, adding 1 tablespoon of the olive oil.
-
7
Brown the tenderloin about 2-3 minutes on each side until you have a nice sear, and then place it (in the skillet) into the oven for 20 minutes until done (internal temperature 160 degrees F).
-
8
Remove the skillet from the oven and allow the meat to rest for 10 minutes, then slice thinly.
-
9
To build the sandwiches, divide the mustard on the inside of each side of the loaves, spreading evenly.
-
10
Then onto the bottom half of each loaf layer the pork tenderloin slices, ham, pickles and cheese.
-
11
Add the top piece of bread.
-
12
Cook the sandwiches in a panini press on medium until done, and the cheese is melted, about 10 minutes.
