Cuban sandwich with red cabbage salad

Ingredients:

Grilled pork

• 2 pieces of pork tenderloin (approximately 340 g each)
• Salt and ground black pepper
• 2 tablespoons light brown sugar
• 4 crushed cloves of garlic
• A 2.5cm piece of fresh ginger, sliced.
• 4 allspice peas (optional)
• 1/2 cup dark rum
• 1 tbsp. l. olive oil

Cuban sandwich

• 4 large long sandwich buns
• 4 slices Swiss cheese (about 110 g)
• 1 jar of pickled cucumbers
• 1 jar of pickled peppers (optional)
• 1 shallot, thinly sliced
• 1/4 head red cabbage, thinly sliced
• Salt
• 1 tbsp. l. olive oil
• 1 tbsp red wine vinegar
• 1/4 cup Creole mustard
• 2 - 4 tbsp mayonnaise or sour cream

Preparation:

1. For the brine: In a medium saucepan, combine 1.5 cups cold water, 3 tablespoons salt, sugar, garlic, and ginger. Bring to a boil, remove from heat, and stir in the rum. Cool to room temperature.
   
   Place the meat in a bowl or shallow container and pour the brine over it. (Or place the tenderloin and brine in a large, heavy-duty plastic bag.) Cover and refrigerate for at least an hour or up to 4 hours.
2. Meanwhile, prepare the salad: Soak the shallots in cold water for 5 minutes. Combine the cabbage, onion, and 1.5 teaspoons of salt in a colander placed in the sink. Let sit for at least 30 minutes or up to 1 hour to allow the juices to drain. Rinse the cabbage and pat dry. In a large bowl, combine the peanut oil and vinegar, and season with salt.
3. Preheat the grill to medium-high. Drain the brine and pat the tenderloin dry, then brush it with olive oil and sprinkle with pepper.
   
   Grill the meat, turning as needed, until stripes appear on all sides, about 8 minutes per side, or until a thermometer inserted into the thickest part of the tenderloin registers 145°F (63°C). Transfer the meat to a cutting board and let it rest for 5 minutes, then slice.
4. When the pork is done, grill the buns. Spread Creole mustard and mayonnaise on the bottom half of the toasted buns. Lightly melt the cheese on the top half of the toasted bread.
   
   Slice the meat thinly and place on bread along with salad, pickles, and pickled peppers (optional). Serve.