In all the excitement of the upcoming holiday weekend, I forgot to share the photos with you of our wonderful pork roast meals last week. As I posted last Monday, we cooked a Lemon-pepper pork tenderloin roast on Monday and served it with baby roasted potatoes and green beans. It was delicious!
On Tuesday we used the leftover pork to make Cuban sandwiches. Layers of sliced pork, ham, Swiss cheese, and dill pickle slices on a Ciabatta roll spread with mustard. We used my antique iron to press the sandwich in a hot greased skillet. It worked great.
Potato chips made in the microwave and seasoned with french fry seasoning were the perfect complement.
I felt like I was eating in a restaurant in Miami or Tampa (it was that good). We will definitely make these again. The girls scarfed them up!
By Wednesday there was just a tiny bit of the roast left, but I used it, as well as the other leftover Cuban sandwich ingredients to make a Cuban Chef’s Salad, complete with pickles and Yellow Mustard Vinaigrette. Notice the vivid yellow salad dressing. It makes quite the statement. I also had some leftover avocado which I added to the salad at the last minute which I think enriched the flavor of the Mustard Vinaigrette.
Yellow Mustard Vinaigrette
2 tsp yellow mustard
6 Tbsp canola/olive oil
3 Tbsp white wine vinegar
1 small grated garlic clove
Place all ingredients in a small jar and shake to incorporate. I actually made mine in a nearly empty squeeze mustard bottle so I didn’t have to measure the mustard. This recipe is also great with Dijon or coarse ground mustard and different types of vinegar. Feel free to experiment.