RECIPES CUBANO

Serves: 4 (1 sandwich each)

Total Time: 1 hr. 28 min. Prep Time: 10 min. + 40 min. resting time Cooking Time: 38 min.

2 Tbsp. fresh orange juice ¼ tsp. ground smoked paprika 1 Tbsp. fresh lime juice 1 lb. raw pork tenderloin 1 Tbsp. olive oil 1 (16-inch) whole-grain French baguette ¾ tsp. sea salt (or Himalayan salt) (or Cuban ) ½ tsp. ground black pepper 3 Tbsp. yellow ½ tsp. ground cumin 12 slices nitrite- and nitrate-free ½ tsp. garlic powder 24 dill pickle slices ½ tsp. dried oregano 4 slices Swiss cheese

SPECIAL EQUIPMENT: Olive oil cooking spray

1. Preheat oven to 450° F. 2. Combine orange juice, lime juice, oil, salt, pepper, cumin, garlic powder, oregano, and smoked paprika in a small bowl; mix well. 3. Add orange juice mixture and pork tenderloin to a resealable plastic bag; seal. Massage mixture to coat pork; let rest at room temperature for 30 minutes, or in the refrigerator overnight. 4. Remove pork from bag; place in a roasting pan. Bake for 25 to 30 minutes, or until a thermometer inserted in the thickest part reaches 145° F; let rest for 10 minutes before thinly slicing. 5. To assemble , slice baguette (or loaf) in half lengthwise. Remove interior bread to hollow out halves; lightly coat outside of each half with spray. 6. Spread mustard on cut sides of bread. Layer one half of bread with pork slices, ham, pickles, and cheese; top with other half. Slice sandwich in half. 7. Heat a large nonstick skillet over medium heat. 8. Add sandwich halves; press halves down by placing another skillet on top. Cook for 3 to 4 minutes; flip. Press down again; cook for an additional 3 to 4 minutes, or until bread is toasted and cheese is melted. 9. Cut sandwich halves in half again to make four equal pieces; serve.

RECIPE NOTE: Interior of baguette can be saved and used for bread crumbs.

Nutritional Information (per serving): Calories: 355 Cholesterol: 106 mg Fiber: 1 g Total Fat: 13 g Sodium: 1,698 mg Sugars: 2 g Saturated Fat: 5 g Carbohydrates: 17 g Protein: 39 g

Container Equivalents (per serving) 1 1 1 ½

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