10 garlic cloves, minced
1/4 cup extra virgin olive oil
juice of 2 limes, about 1/3 cup
2 teaspoons dried oregano
2 1-pound pork tenderloins
1 teaspoon salt
1/2 teaspoon ground black pepper
4 hoagie rolls, such as Martin's
8 teaspoons spicy brown mustard
8 slices Swiss cheese , about 8 ounces
6 kosher dill pickle sandwich slices
1 cup sauerkraut, drained
2 tablespoons unsalted butter
- Combine the garlic, oil, lime juice and oregano in a large bowl. Add the pork, turning to coat; refrigerate 1-2 hours.
- Heat the oven to 400°F.
- Remove the pork from the marinade and place on a nonstick baking sheet. Season with salt and pepper; let stand at room temperature for 20 minutes.
- Roast the pork until an instant read thermometer inserted into the thickest part registers 145°F, 22-25 minutes. Remove the pork from the oven and let stand 15 minutes before cutting the tenderloins across on the diagonal in thin slices.
- Spread the cut sides of the rolls with 1 teaspoon of the mustard. Place the bottoms, mustard side up, on a work surface. Top each with 1 1/2 slices cheese, 1 1/2 pickle slices, 1/4th of the pork, 1/4 cup of the sauerkraut and finish with the remaining cheese. Place the tops of each roll, mustard side down, on each sandwich.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add 2 sandwiches and top with a second large skillet, pressing down lightly to help flatten the sandwich, and cook until lightly golden, about 3 minutes. Turn the sandwiches over, replace the second skillet and again press down lightly. Cook 3 minutes longer, until the underside is golden and and the cheese is melted. Repeat with the remaining butter and sandwiches. Cut each sandwich in across in half and serve.