Cuban Panini with Marinated Loin

Name: Cuban Panini with Marinated Loin
Prep time: 45 min
Cook time: 255 min
Total time: 300 min
Yield: 2 Servings
Cuisine: Italian
Ingredients: 500 g pork loin; 1 piece orange _the juice_; 1 piece lime _the juice_; 4 clove garlic _chopped_; 1 tsp cumin; 1 tsp dried oregano; 0.5 tsp pepper; 2 tbsp olive oil; fine salt; 2 piece panini _with oil_; 60 g mayonnaise; 60 g mustard; 160 g Edamer _sliced_; 150 g cooked ham _smoked_; 2 piece pickled gherkins; spray olive oil _for the pan_

Bread and panini

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Cook Time

5 h

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Cuban Panini with Marinated Loin is ready in 5 h and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These Cuban panini are a true triumph of flavors! The pork loin, marinated in orange and lime juice with a touch of cumin and oregano, becomes incredibly tender and tasty. Perfect for a Sunday brunch or an informal dinner with friends, these panini are stuffed with smoked cooked ham, Edamer cheese and pickled gherkins, all wrapped in a crispy oil bread. The mayonnaise and mustard based sauce adds a touch of creaminess and spiciness that enhances every ingredient. Preparing the marinade takes a little time, but the end result is absolutely worth it! An explosion of taste in every bite.

Ingredients (16 ingredients)

500 g pork loin
1 piece orange _the juice_
1 piece lime _the juice_
4 clove garlic _chopped_
1 tsp cumin
1 tsp dried oregano
0.5 tsp pepper
2 tbsp olive oil
fine salt
2 piece panini _with oil_
60 g mayonnaise
60 g mustard
160 g Edamer _sliced_
150 g cooked ham _smoked_
2 piece pickled gherkins
spray olive oil _for the pan_

Preparation (9 steps)

Preparation of the marinade

Squeeze 1 orange and 1 lime with a citrus juicer and pour the juice obtained into a bowl. Add 4 cloves garlic, chopped, 1 teaspoon cumin, 1 teaspoon dried oregano, ½ teaspoon pepper, 2 tablespoons olive oil and fine salt to taste. Mix everything together to obtain a homogeneous marinade.

Marinating the loin

Arrange 500 g pork loin in the bowl and turn it to cover it with marinade, then cover the bowl with food film and leave to marinate in the refrigerator for at least 4 hours, or even overnight.

Cooking the loin

After the marinating time, move the meat to a baking tray and drizzle with the emulsion. Bake and cook in a preheated oven at 180 °C for about 90 minutes, turning the loin halfway through cooking and possibly brushing the marinade on top. Once cooked (the internal temperature should reach 65-70° C) take it out of the oven and let it rest for 10 minutes.

Preparation of the sauce

Thermomix® Setting

10 sec/Speed 3

Meanwhile, prepare the sauce by mixing 60 g mayonnaise and 60 g mustard in the Mixtopf for 10 Sec./Stufe 3 until a homogeneous sauce is obtained.

Cutting the gherkins

Cut 2 pickled gherkins into slices with a cutting board and knife.

Cutting the loin

After the resting time out of the oven, take the loin and cut it into very thin slices.

Assembling the panini

Assemble the sandwiches by cutting 2 oil panini in half and spreading the sauce on both halves. Put the slices of 160 g Edamer cheese and 150 g smoked cooked ham on the lower half. Arrange the slices of cooked loin, then add the gherkins and more cheese.

Toasting the panini

Close the sandwiches with the top halves of the panini and toast them in a pan with a little spray oil putting a weight on top (for example a pan). Toast the sandwiches for 3-4 minutes per side, until the bread becomes crispy and the filling is well hot.