Can we just say: this sandwich rocks. Chile-marinated pork tenderloin, grapefruit guacamole, and fresh jicama and radishes? Amazing!
If you’re looking to spice things up in the deli department, this is one sandwich you’ve got to try. It’s modeled after the Mexican sandwich, called torta, and spiced with amazing flavors of cumin, chili, citrus, and more. And the guacamole gets a fantastic makeover with one simple substitution: grapefruit juice instead of the usual lime juice. It’s one small change that makes a huge difference in taste—against the smoky, spicy pork slices, the citrus flavors really pop. It’s unbelievable! If you’re a fan of sandwiches, Mexican cuisine, or just good food, this one’s for you.
1 pound boneless pork tenderloin
¼ cup Olio Diavolo
3 teaspoons ground cumin
1 teaspoon sea salt
½ teaspoon ground pepper
½ teaspoon ground cinnamon
½ teaspoon garlic powder
2 avocados, peeled, chopped
¼ cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh grapefruit juice
4 sesame seeds rolls, halved, lightly toasted
1 cup sliced jicama, soaked in grapefruit juice
1 cup sliced radishes, soaked in grapefruit juice
Makes 4 sandwiches.
Find this recipe at www.theolivepress.com/recipes/view/mexican-pork-torta-with-grapefruit-guacamole