Grilling, roasting, or smoking mojo marinated pork tenderloin on your Primo is quick, easy, delicious and can be served many ways. A great way to feed and please a crowd is with these Primo Mojo Pork Mini Cuban Sandwich appetizers.
Start by marinating/brining the tenderloins in Mojo. You could certainly make your own but for this we used 2 bottles of the Goya brand Mojo and let them soak overnight. Take the tenderloins out of the mojo, give a quick coat of olive oil, and apply a couple tablespoons of your favorite rub. For this we used Sucklebusters Hog Waller.
When ready prepare the Primo for indirect roasting with both d plates in. Target a cooking temp of 275. Add a chunk or two of smoking wood if desired.
Never hurts to add more rub for color, texture, and flavor.
Cook until internal temp of 155 to 165. A Thermapen is the perfect tool here.
If you want to put the grill on cruise control we highly recommend the Flame Boss.
Let the pork rest for 15 minutes or so before slicing into 1/4 thick pieces. Start the assembly. Triscuits, pork, mustard (we used a dijon honey mustard)
Swiss cheese and a sprinkle of rub.
Put the pans back on the Primo to melt the cheesy goodness.
Primo Mini Cuban Pork Tenderloin Appetizers