Sitting at the island on this dreary rainy day thinking of all that I could do in the house and none of it is motivating me too much. Though writing my blog I forgot to pick up some deli ham when I went to the store yesterday to beat the rain. I wanted to use the leftover pork loin in a Cuban Sandwich. I vaguely recall my first Cuban it might have been at Fenway Park on what was then Yawkey Way. It is escaping me what they changed the name to after what 40+ years. Anyway we used to go to around 8-10 games a year, now we are lucky to get to one a year. We are going next week so that is something to look forward to.
Anyway I was looking for something other then the hotdog I would be having a little later in the game I wanted something and saw a new (at the time) place Luis Tiant Cuban Sandwiches; he played for the sox in the early 70’s. Loving all the ingredients Ham, mustard, pickles, pork and cheese in a panini it sounded fantastic and was quite good. This was a long time ago and I have had and made several over the years. If you have not had one, you should check it out sometime. Anyway that’s a lot on a sandwich I will be making later today for lunch. Back to the pork loin I made earlier this week. They really are one of the easiest things to make. Marinate it for a spell and then either throw it in the oven or better yet out onto the grill. It was a nice night so out on the grill it went.
A little trick is to take a small bowl and place your plastic bag into the bowl folding the top over the top of the bowl. The bowl stabilizes the bag, you add all the ingredients and don’t have a bowl or a whisk to clean.
Pork Loin Marinade
- 2½ pound pork loin
- ¼ cup olive oil
- 2 tablespoon soy sauce
- 2 tablespoon honey
- 2 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced or finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- In a small bowl add all the marinade ingredients, mix well and add to a ziploc bag. Add the pork and trying to get out as much air as possible close and place in the fridge a minimum of an hour but the day or even over night would be great.
- If making on the grill, pre-heat it to around 400°F once hot enough place the pork on and let it sit for 5 minutes and then cooking on all sides, making sure to avoid flare-ups so the internal temperature reaches 145°F.
- Remove once cooked through and let it rest for 5-10 minutes. Slice and serve warm.
- if making in the oven pre-heat on 350°F in a shallow baking dish place in the hot oven for about 20-25 minutes turning once. Making sure the internal temperature reaches 145°F. Let it rest for 5-10 minutes before slicing and serving.