Jerk Pork Sandwich

Ingredients:

• 1 piece of lean pork tenderloin
• Dry Jerk Seasoning (see recipe below)
• Jerk Sauce (see recipe below)
• 4 French baguettes, cut in half lengthwise
• 1 pickled cucumber, chopped
• 220 g of sliced ​​dry-cured ham
• Hot mustard

Dry seasoning "Jerk" for pork:

• 1 teaspoon dry mustard
• 1 teaspoon dried onion
• 1/2 tsp cinnamon
• 1 teaspoon cayenne pepper
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp dried thyme
• 1 tsp. seasoned salts
• 1 tsp. Cajun seasoning (see recipe this spice mixes)
• 1/2 teaspoon turmeric
• 1 teaspoon ground black pepper

BBQ Sauce “Jerk”:

• 1/2 cup pineapple pulp
• 1/2 cup brown sugar
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon chipotle pepper powder
• 1/4 teaspoon thyme

Preparation:

1. Preheat oven to 190°C.
   
   Rub the tenderloin with jerk seasoning. Bake, uncovered, for 3 hours. After an hour, begin basting the meat with jerk sauce. When the meat is done, let it rest until cool before slicing.
2. Slice the meat and arrange it (170 grams per sandwich), along with the cucumbers and ham, on a sliced ​​baguette. Drizzle the meat with more jerk sauce, then stack the baguettes and grill until golden brown, pressing the sandwiches together as they cook.
   
   You can also use a sandwich press if you have one. Serve with hot mustard.
   
   Dry spice mix "Jerk": Mix all ingredients together.
   
   BBQ Jerk Sauce: Mix pineapple pulp with brown sugar, soy sauce, and spices.