Friends of ours recently traveled to Miami, South Beach to be exact, for a quick little getaway. While I was excited about the idea of warmth and sun, the side conversation among the group turned to THE FOOD! Of course it did – and I have to admit, I was in on it right away! We talked about the Cubans (Cuban Sandwiches) for which Miami is so famous.

It got Brian on a Cuban kick, so I decided to satisfy his salivations with a “deconstructed” Cuban of sorts.

With a homemade Cuban spice rub, I cooked the tenderloin sous vide, to ensure perfection, and then served the slices atop dill pickles, cave aged Gruyere, and plenty of stoneground mustard.

Winner, winner, Cuban Dinner!

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Cuban Tenderloin Sliders (Deconstructed Cuban Sandwiches)

2 lb. pork tenderloin
10 dill pickle slices (sandwich size)
3 Tbs. stoneground mustard
8 oz. cave aged Gruyere cheese, thinly sliced
1 tsp. dried dill weed

1 Tbs. olive oil
1 tsp. whole allspice
1 tsp. cumin seeds
1 tsp. black peppercorns
1 tsp. salt crystals
1 tsp. dill seeds

Using a mortar and pestle, smash the spices into a somewhat fine rub.
Rub the spice mix with the olive oil all over the tenderloin. Wrap in plastic and allow to marinate for about 30 minutes.

Bring the sous vide to 153 degrees.

Transfer the pork to a tightly sealed sous vide bag and immerse in the cooking bath for 60 minutes.

Remove the pork from the water bath and slice to serve.

Lay down a pickle slice, top with cheese and mustard, and then the tenderloin slices

Sprinkle with dried or fresh dill.