Cubano Pork with Black Bean Corn Salsa and Lime Slaw
One-half cup orange juice
Juice from two limes (or ~ one-half cup lime juice)
Zest from limes, optional
1 tablespoon honey
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
Mix all sauce ingredients together and set aside.
1 pork tenderloin (~ l lb.) or 4-6 center cut chops
1/2 cup seasoned flour (salt, pepper, cumin, oregano, chili powder)
2 teaspoons extra virgin olive oil
1 tablespoon hot sauce
8 thin slices of deli ham
4 slices of swiss cheese, halved
8 thin pieces of dill pickle
2 tablespoons mustard
1 can black beans drained
1 can sweet corn drained
8 cherry tomatoes, halved
2 tablespoons chopped fresh cilantro
1 package (10oz.) angel hair cabbage
2 heaping tablespoons mayonnaise
Preheat oven to 400°
Make 8 slices into the tenderloin on a slight angle without slicing all the way through (or make pockets in chops).
Add olive oil to pan over medium high heat. Dredge meat in seasoned flour and sear on all sides.
Place one-half slice of cheese on each piece of deli ham. Fold in half, then fold again. Set aside.
Place seared meat into oven proof pan or casserole dish.
Put a ham and cheese packet and a piece of pickle between each slice of pork. Drizzle hot sauce mixed with 2 oz. of citrus sauce over top of meat, and place in oven for about 20 minutes, until desired doneness. When meat is done, pour pan drippings into a small bowl, add the mustard and whisk. Serve meat slices with mustard sauce.
While meat is cooking, mix beans, corn, tomatoes and cilantro together. Add half the remaining sauce (should be about one-fourth cup). Stir to combine and set aside.
Mix remaining sauce (another one-fourth cup) with the mayonnaise. Combine this dressing with the cabbage, and toss to combine.
Serve pork slices with bean salsa and slaw.
The leftovers make a fabulous sandwich—so good I made two tenderloins to assure the second meal!