Sheet-Pan Cuban Sandwiches

Ingredients

• 3 medium cloves garlic
• 1 tablespoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 medium orange, juiced
• 2 limes, juiced
• 3 tablespoons extra-virgin olive oil
• One 1 1/2– to 2-pound pork tenderloin
• 2 large loaves crusty bread , halved lengthwise
• 6 tablespoons unsalted butter, softened
• 1/2 cup yellow mustard, plus more for serving
• 1 pound thinly sliced ham
• 8 ounces sliced dill pickles
• 8 ounces sliced Swiss cheese

Directions

1. Put the orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, and oregano in a food processor, and blend until the garlic is chopped very fine. Scrape the marinade into a large sealable container, add the pork tenderloin, and turn it until it is coated all over. Cover and refrigerate for at least 1 and up to 8 hours.
2. When the pork has had its time in the marinade, heat the oven to 450 degrees F (230 degrees C). Cover a rimmed baking sheet with a double layer of heavy-duty foil. Set the pork on the foil and pour the marinade over the top. Roast until an instant-read thermometer in the center of the thickest part registers 145 degrees F (63 degrees C), about 35 minutes. Take it out of the oven, move the pork to a cutting board, and let it rest for 10 minutes. Turn the oven down to 400 degrees F (200 degrees C).
3. While the pork rests, tip any extra juices into a small bowl and throw away the foil. If the baking sheet needs it, clean it and dry it well. Butter the outside of the bread, then place the bottom halves on the baking sheet. Swipe a thin layer of mustard over those bottom halves, and lay the sliced ham on top.
4. Cut the pork tenderloin into thin, 1/4-inch-thick slices. Arrange the pork over the ham, then drizzle it with the saved cooking juices. Add the pickles and Swiss cheese, and close the sandwiches.
5. Set a second sheet pan over the sandwiches and press it down firmly. Weight the top pan with heavy oven-safe pieces, such as cast iron pots or pans, so the sandwiches compress, then carefully move everything to the oven.
6. Bake until the cheese is melted and the fillings are heated through, about 20 minutes. Cut the sandwiches crosswise into individual portions and serve with more mustard, if desired.