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Ingredientes
- 1 1/2 Tbsp. garlic, chopped (22 ml)
- 1 1/2 Tbsp. oregano, minced fine or possibly dry Greek oregano, to taste (22 ml)
- 1 Tbsp. minced fresh coriander or possibly to taste (15 ml)
- 1 x juice of 2 oranges
- 1 x juice of 1 grapefruit
- 2 Tbsp. extra virgin olive oil (30 ml) Dry chile, crushed (optional)
- 1 1/2 lb pork loin, centre cut, boneless (680 g) Coarse salt and freshly cracked black pepper, to taste Assembly
- 6 x small ciabatta bread butter, softened, for spreading mayonnaise, for spreading (optional) mustard, for spreading
- 4 ounce manchego cheese, cut in 6 slices (125 g)
Direcciones
- Gherkins, sliced to taste in the sandwich or possibly whole gherkins served on the side
- Pre-heat oven to 325 degrees F.
- Combine the garlic, oregano, coriander, orange juice, grapefruit juice, extra virgin olive oil, chile pepper and salt and black pepper together in a medium bowl. Marinate the pork loin in the refrigerator for a minimum of 2 hrs or possibly overnight, turning the pork every so often. Remove pork from marinade and pat dry. Transfer to a small roasting pan. Roast for 11/2 hrs or possibly till thermometer registers 155 to 160 degrees F. Remove from oven and cover with aluminium foil and let rest 15 min. Cut into 1/2-inch slices.
- Assembly:Pre-heat panini press or possibly sandwich grill. (Alternatively toast the sandwich in a cast iron skillet or possibly non-stick skillet on medium heat, pressing lightly with a spatula.)
- Slice the ciabatta bread, but do not cut all the way through so halves are still attached. Spread the butter, mayonnaise and mustard on one half of the cibatta. Add in cheese, and sliced pork. Top with another slice of bread. Repeat to make 6 sandwiches in total.
- Add in the sandwich to the panini press. Toast sandwich till the cheese melts, about 2 to 3 min. Cut in half, secure with tall toothpicks if you like. Serve.
- The combination of the orange and grapefruit juices makes a great marinade for pork - it mimics the sour oranges you find in Cuba. Substitute your favourite type of bread for the ciabatta. If you want to spice up the filling add in some chipotle (in adobo sauce) to the mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 77 | 45% |
| Total Fat 8.6g | 11% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 60mg | 20% |
| Sodium 47mg | 2% |
| Potassium 387mg | 11% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.05g | 0% |
| Protein 21.63g | 35% |
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