| Ingredients | Weight | Measure | | For the Marinade | | | | Orange Juice | | 12 oz | | Extra virgin olive oil | | 1/2 cup | | Ground cumin | | 2 Tbsp. | | Fresh garlic, chopped | | 4-6 cloves | | Whole pork loin, well trimmed | 6 -8 lbs. | | | Kosher salt | | To taste | | Black pepper | | To taste | | For the Sandwich | | | | Pit ham, thin sliced | | 2-3 ounces | | Hoagie Roll | | 1-12-inch roll | | Mayonnaise | | 1 Tbsp. | | Mild Swiss Cheese | | 2 ounces | | Sweet bread and butter pickle chips | | 6-8 | | For the Marinade | Combine marinade ingredients. Marinate loin for 1 day in refrigerator. Remove loin from marinade. Season loin with salt and pepper to taste. Roast loin at 350 degree Fahrenheit until internal temperature reaches 145-150 degrees Fahrenheit about 1½ hours.
Remove from oven and let rest. Cool loin in a refrigerator to room temperature (70 degrees). Slice the pork loin thin about 1/8 –3/16-inch thick. Refrigerate until ready to use.
| | For the Sandwich | Warm ham in skillet. Per order: Spread bottom of bun with mayonnaise. Layer 6 slices of pork loin, a layer of cheese, a layer of warmed ham, then pickle chips.
Options: Smash-grill sandwich in buttered wrought iron fry pan using a second pan to flatten sandwich by pushing down on it. Brown both sides, slice and serve.
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