Cuban Sliders (With Quick Mojo Pork Tenderloin) Recipe

Ingredients

• 2 teaspoonsdried minced garlic
• 2 teaspoonsdried minced onion
• 2 teaspoonsflaky sea salt
• 1 teaspoonground cumin
• 1 teaspoonmustard powder
• 1/2 teaspoonblack pepper
• 1/2 teaspooncrushed red pepper flakes (optional)
• 1pork tenderloin
• 30 ml (2 tablespoons)olive oil
• 240 ml (1 cup)orange juice
• 30 ml (2 tablespoons)dill pickle juice
• 12slider rolls
• 80 ml (1/3 cup)yellow mustard
• 24 thin slicesSwiss cheese
• 340 g (3/4 pound)sliced deli ham
• 240 ml (1 cup)dill pickle slices or chips
• 90 ml (6 tablespoons), meltedsalted butter

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Mix the seasoning

   Put the dried garlic, dried onion, sea salt, cumin, mustard powder, black pepper and, if using, red pepper flakes in a small bowl.

3. 3

   Divide the blend

   Stir the seasonings together, then divide the mixture into two portions.

4. 4

   Dry the pork

   Pat the pork tenderloin dry with paper towels.

5. 5

   Season the pork

   Coat the tenderloin with one half of the seasoning blend, pressing it onto the surface with your hands.

6. 6

   Heat the oil

   Warm the olive oil in a large frying pan over a medium-high heat.

7. 7

   Sear the tenderloin

   When the oil is hot, add the seasoned pork and sear it on all sides until golden brown.

8. 8

   Set pork aside

   Take the seared tenderloin out of the pan and set it aside.

9. 9

   Make the pan sauce

   Pour the orange juice and pickle juice into the pan to deglaze it. Whisk them together and bring the liquid to a simmer.

10. 10

    Return the pork

    Once the liquid is simmering, put the pork back in the pan and cover it with foil.

11. 11

    Roast the pork

    Put the pan in the oven and roast for 12 minutes.

12. 12

    Finish roasting

    Remove the foil, turn the tenderloin over and return it to the oven. Roast for a further 12 minutes, or until cooked through and at an internal temperature of 63°C (145°F).

13. 13

    Rest the meat

    Take the pan out of the oven. Remove the pork and leave it to rest for 15 minutes, keeping the pan drippings for the sliders.

14. 14

    Slice the pork

    After resting, cut the tenderloin into thin slices.

15. 15

    Prepare the dish

    Line a baking dish with parchment paper.

16. 16

    Arrange the rolls

    Set the bottom halves of the slider rolls in the prepared dish.

17. 17

    Add the mustard

    Drizzle each roll bottom with some of the mustard.

18. 18

    Layer the cheese

    Place a slice of Swiss cheese on each bun, folding it to fit.

19. 19

    Add the ham

    Put a slice of ham on top of the cheese on each roll.

20. 20

    Add the pork

    Top the ham with a couple of slices of roast pork.

21. 21

    Moisten the pork

    Drizzle some of the reserved pan drippings over the pork.

22. 22

    Add the pickles

    Place a couple of pickle slices on top of the pork.

23. 23

    Finish the filling

    Add the remaining Swiss cheese slices over the pickles.

24. 24

    Cap the sliders

    Place the top halves of the rolls over the fillings.

25. 25

    Brush with butter

    Brush the tops generously with the melted butter.

26. 26

    Add the seasoning

    Sprinkle the remaining seasoning blend over the rolls.

27. 27

    Bake and serve

    Bake for 10 to 12 minutes, until the cheese has melted and the rolls are toasted. Serve warm.

What are Cuban sliders?

These are small, layered sandwiches inspired by the Cuban sandwich, traditionally associated with Cuban communities in Florida. The familiar combination of pork, ham, Swiss cheese, pickles and mustard is scaled down into rolls that are easy to serve to a group.

This version uses a quickly seasoned and roasted pork tenderloin rather than relying on a long marinade. Orange juice and pickle juice form the pan liquid, adding tang and keeping the pork connected to the sandwich's punchy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 926 calories, 54g protein, 70g carbs, 47g fat.

The rolls and orange juice contribute most of the carbohydrates, while the pork and ham provide much of the protein. Butter, oil and cheese are the main sources of fat. For a more balanced plate, serve a slider portion with a generous side of salad or vegetables.

Building the mojo flavour

Seasoning blend: Garlic, onion, cumin and mustard powder give the pork a savoury, warmly spiced crust. Dividing the blend means some seasons the meat and the rest flavours the buns.

Searing and roasting the pork

Searing: Brown the tenderloin on all sides in the hot oil before adding the juices. This gives the outside colour and leaves browned bits in the pan for the liquid to lift.

Roasting: Cover the pan with foil for the first 12 minutes, then turn the pork and roast for another 12 minutes. Check the thickest part for 63°C (145°F); the recipe's timing is a guide, as tenderloin thickness can affect how quickly it cooks.

Resting and slicing

Resting: Leave the pork for 15 minutes after roasting, and keep the pan drippings. This gives you time to prepare the rolls while the meat rests.

Slicing: Cut the tenderloin thinly so it sits neatly in the rolls. A drizzle of the reserved juices adds moisture and brings the citrus-and-pickle flavour into the filling.

Layering the sliders

Order: Start with mustard on the roll bottoms, then layer cheese, ham, pork, pan drippings and pickles. Finish with more cheese before adding the tops.

Cheese: Folding each slice to fit keeps it within the roll's footprint. The cheese layers also help hold the fillings together as they melt in the oven.

Toasting and serving

Finish: Brush the tops generously with melted butter and scatter over the reserved seasoning before baking for 10 to 12 minutes. Take the sliders out when the cheese is melted and the buns are toasted.

On the side: Serve warm with a crisp green salad, crunchy slaw or extra pickles to balance the rich, savoury filling.

Recipe notes & tips

• Pat the tenderloin dry before seasoning so it can brown properly in the pan.
• Sear all sides of the pork rather than leaving the tenderloin pale on one face.
• Keep the pan drippings after roasting; they bring moisture and flavour to the pork layer.
• Fold the Swiss slices to fit the rolls so less cheese hangs over the edges.
• Watch the buns near the end of baking, since they can toast quickly once the cheese melts.

Variations

• More heat: Keep the red pepper flakes in the seasoning blend for a spicier pork layer.
• Extra pickles: Add more pickle slices for a sharper, crunchier filling.
• Mustard choice: Use a stronger mustard in place of yellow mustard for a more pronounced tang.
• Cheese swap: Use another good-melting cheese in place of Swiss for a different finish.
• Less rich: Brush the tops with a lighter coating of melted butter rather than using it generously.

Common mistakes to avoid

• Skipping the sear: The pork will miss its browned exterior; wait until the pan and oil are hot before adding it.
• Cutting too soon: Slicing before the 15-minute rest can let more juices run out; give the tenderloin time to rest.
• Discarding the drippings: The pork may taste drier in the rolls; reserve the pan liquid and drizzle it over the slices.
• Overfilling the rolls: Fillings can slide out during baking; keep the pork and pickles within the bun edges.
• Overbaking the buns: They can become too crisp; check them at 10 minutes and stop when toasted and the cheese has melted.

How to store

Refrigerate leftover assembled sliders in a covered container for up to 3 days. Reheat in an oven until warmed through; the buns may soften after storage. Keep any unused pork and pan drippings refrigerated separately if possible.

Frequently asked questions