KarenNoCA! Thank-you for sharing your pork tenderloin sourdough baguette recipe!

[colleenmomof2]

I followed your instructions - so yummy. Dh and I loved the crispy bread and pork together! We're thinking we'll try a Cuban take on the recipe next time with mustard and butter on the bread, pickle slivers, swiss cheese layered between ham slices, wrapped around the tenderloin which is seasoned (or maybe marinated before) with orange/citrus, garlic, cumin, and oregano. I'll be looking for a thinner tenderloin next time to balance the ham and swiss. And 145 degrees was perfect! Colleenhttp://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=231532

 

[orchid]

Wow, does that sound good Colleen! Is there a little Cuban going

on in your family? Sounds just like a Cuban sandwich...one of our favorite things in the world. I'll definitely be trying that.

 

[colleenmomof2]

We love a great Cuban sandwich but we're so very picky for Northerners

after having amazing Cuban sandwiches in Miami!

Yet there was something about the tenderloin in the crispy bread shell that made us wonder - Cuban???? Not sure about the Swiss cheese baking for 45 minutes, tho. Thinking of using Swiss chunks instead of slices.

Hmmm. Maybe sear the tenderloin before inserting, to cut total cooking time.

Please post if you try this! Colleen

 

[orchid]

I also wondered about the cheese and I think the chunks might

be the answer. I also wondered about the pickles. I live in S. Fl. and I know an authentic Cuban sandwich. So good. I've made this pork baguette and we love it so I know it could be made with a Cuban twist. I'll let you know when I get around to it. I'm watching for the pork to go on sale.