Mojo Pork Morning Melt Recipe

Tender mojo-marinated pork tenderloin filets layered over fluffy folded eggs on a soft French roll, topped with melty Swiss cheese and freshly plucked cilantro leaves. Served with a side of crisp plantain chips.

Step 1: Preheat convection oven to 425°F.

Step 2: Split hoagie open lengthwise, leaving it hinged on the back side.

Step 3: On a medium hot griddle toast the inside of the hoagie and set aside.

Step 4: Cook eggs in heated griddle, allowing eggs to spread out as they cook, folding them to a shape that will fit the length of the hoagie. 

Step 5: Apply the mustard to the inside of the toasted bread; place on oven-safe pan.

Step 6: Lay the folded cooked eggs over the bottom bun and top with cooked pork filets.

Step 7: Top pork slices with Swiss cheese and toast in oven for 1-1.5 minutes or until pork is warmed through and cheese is melty.

Step 8: Lay sandwich on service plate and top with freshly plucked cilantro leaves. Pair with side of plantain chips (optional) and serve immediately.

Sub-Recipe Directions

Mojo-Marinated Pork Tenderloin

Step 1: Place tenderloins in a hotel third pan and cover with marinade. Cover and allow to marinate under refrigeration for 12-24 hours.

Step 2: Turn grill on to medium heat. Allow time for the grill to heat up and oil the grates before using.

Step 3: Drain pork loins, retaining marinade for basting while cooking.

Step 4: Place the tenderloins on the grill. Cook for 15-20 minutes turning every few minutes and brushing with the reserved marinade while cooking.

Step 5: Once tenderloins reach an internal temperture of 145°F remove from grill and allow to rest at room temperature for 5-10 minutes. Then chill to 40°F.

Step 6: Slice chilled tenderloin into filets and use for recipe, or cover and hold refrigerated for later use.