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1
In the bowl of a food processor, combine the garlic, salt, cumin, pepper, oregano, orange juice, lime juice, and olive oil, and process until garlic is fully minced. Transfer to a large, sealable container and add the pork tenderloin. Toss to coat, cover, and refrigerate for at least 1 and up to 8 hours.
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2
After the pork has marinated, preheat the oven to 450u00b0F (230u00b0C). Line a rimmed baking sheet with a double layer of heavy duty foil. Top with the pork and pour over the marinade. Roast until the center of the thickest section of the pork reads 145u00b0F (65u00b0C) on an instant-read thermometer, about 35 minutes. Remove from the oven, transfer to a cutting board, and allow to rest for 10 minutes. Reduce oven temperature to 400u00b0F (200u00b0C).
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3
While the pork rests, pour any excess juices into a small bowl and discard the foil. Clean and dry the baking sheet, if necessary. Spread the butter all over the exterior of the bread. Set the bottom bread halves on the baking sheet. Spread mustard thinly on the bottom halves, then top with the sliced ham.
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4
Slice the pork tenderloin into thin, 1/4-inch thick slices. Layer the pork tenderloin over the ham and drizzle with the reserved cooking juices. Top with the pickles and Swiss cheese, then close the sandwiches.
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5
Place a second sheet pan over the sandwiches and press down firmly. Place heavy, oven-safe objects, such as cast iron pots or pans, on top of the sheet pan to compress the sandwiches, then carefully transfer to the oven.
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6
Bake until the cheese has melted and the ingredients have warmed through, about 20 minutes. Cut the sandwiches crosswise into individual portions and serve with additional mustard, if desired.
