With a knife or fork, poke holes into the pork tenderloin. Place the pork tenderloin in a baking dish and pour mojo marinade on top along with the Cuban seasoning. Let it marinate for at least 1 hour or overnight. The longer the better.

Preheat oven to 400ºF. Line a baking sheet with parchment paper. Remove the pork tenderloin from the marinade and place it on the baking sheet.

Bake for 20-30 minutes or until internal temperature reaches 150º. Allow it to rest for 10 minutes before thinly slicing on a bias.

To assemble the sandwich, slice the Cuban bread loaf in half lengthwise. Spread 1 tablespoon of yellow mustard on each side. Layer the bottom half of the sandwich with 2 slices of Swiss cheese, 4 slices of ham, 2-3 dill pickle slices, and 2-3 thin slices of pork. Repeat for the remaining sandwiches.

Spread 1 tablespoon of unsalted butter on the outside of both sides of the sandwich. Place the sandwich on a sandwich press or a hot skillet. Press down on the sandwich until both sides are golden brown and the cheese has melted, about 5-6 minutes total.

Transfer to a cutting board and slice the sandwich in half on the bias. Serve and enjoy!