Being able to get in the kitchen after a long day of work is my escape. Get in comfy clothes, blast some tunes, maybe pour a glass of wine, and get cooking...that's my oasis. But sometimes I don't want to do anything - I want to put my feet up and dinner to just be ready. OR sometimes I need to prep something up for the boy because I'm not home for dinner. This is where I introduce Hawaiian roll sliders. This recipe is a little bit more work, so you can do it all in one night or if you have a little more time one night prep it and then all you have to do is put it in the oven! 

I think everyone likes Hawaiian rolls...right? You can eat them by themselves, throw some turkey in there, bake them with chicken, or even scramble up some eggs & cheese and throw it in between those bad boys. Anyways, I thought Cubans wouldn't be any different...and I was right. 

We've been on a pork tenderloin kick for a while - decently cheap, super versatile and easy as all hell to cook. Seriously yall, you can throw one of these guys on the grill, in the oven, or if you want some pulled pork cook it in the handy dandy crock pot. 

With this recipe I marinade it overnight in a mojo cuban concoction, sear in a skillet & bake in the oven. 



For the marinade

  • Juice of 1 orange
  • Juice of 1 lime
  • 1 TB garlic powder
  • ½ a teaspoon of salt
  • 1 teaspoon of cumin
  • 1 teaspoon or dried oregano
  • ½ teaspoon of red pepper flakes

For the rub

  • 1 TB garlic
  • ½ a teaspoon of salt
  • 1 teaspoon of oregano
  • ½ a teaspoon of cumin

For the Sandwiches

  • Pork Tenderloin (1-2 lbs)
  • 1/2 lb honey ham
  • about 4-5 slices Swiss Cheese
  • Bread & Butter pickles
  • 1 package Hawaiian Rolls

Sandwich Topping

  • 3 TB butter (melted)
  • 1 ts garlic powder
  • 1 TB Dijon Mustard



  1. Combine all of the marinade ingredients in a gallon ziploc bag. Place the pork tenderloin in and toss around to fully cover. Place in fridge - overnight or at least 4 hours.
  2. Cooking time - preheat oven to 425 degrees
  3. Remove tenderloin from marinade and pat down dry. Mix together the rub mix and rub over the pork tenderloin
  4. Preheat a cast iron skillet to medium heat with 1 TB of butter
  5. Brown all sides of the pork tenderloin - about 3 minutes per side. Once all sides have been seared then place in the oven for 15-20 minutes (or until pork is fully cooked - 145 degreeS).
  6. Let the pork cool before cutting into thin slices If you are cooking the sandwiches the same night, set the oven to 350 at this time
  7. Cut the Hawaiian rolls in high (in order to make sandwiches)
  8. Spray a cake pan with non-stick spray and place the bottom half of the sliders in the pan.
  9. Place slices of ham, pork tenderloin, pickles, cheese evenly on the open faced sliders. Top with the top half of the rolls
  10. Mix the melted butter, garlic powder, and Dijon mustard together and pour over the rolls.
  11. Cover with foil and bake for 10 minutes (at 350), uncover and bake another 5-10 minutes until golden brown. If you are cooking the next day, I would advise to cook covered for a bit longer until warmed all the way through
  12. Remove from pan and cut into sliders!

Chicken Cordon Bleu-ish

Chicken is a huge staple in my dinners, I would say its 80% of the time whats for dinner. This is partially because it is super versatile and will adapt to any flavor you want to give it. It's also really healthy and easy to quick...and most importantly it's not red meat - which I am still too much of a wuss to tackle. 

Chicken Cordon Bleu has become a twice a month (if not more) go to meal, only mix up is some mozz for the swiss. 


  • 2 large chicken breasts
  • 2 thin slices of ham
  • Mozzarella (feel free to sub in for any of your
  • 1 egg
  • 2 Tbsp Milk
  • 1/3 cup Italian breadcrumbs (or plain with some seasonings)
  • 1/3 cup of grated parmesan cheese
  • salt and pepper to taste


  1. Preheat oven to 450 degrees & spray a baking sheet with non-stick cooking spray
  2. Beat the chicken to about 1/2 inch thickness
  3. Lay down the slice of ham and cheese and roll up
  4. Whisk together egg and milk in medium bowl
  5. Mix together the breadcrumbs & parmesan with salt & pepper in medium bowl
  6. Dip chicken rolls in the egg wash and then in the breadcrumb mixture.
  7. Place chicken on the baking sheet seam side down* and bake for 20-25 minutes

*Make sure to place these seam side down to minimize the gooeyness escaping. Keep some toothpicks handy to secure the chicken!

Serve up with some roasted veggies and maybe a piece of garlic bread... or four. (You can be nice and take out the toothpicks OR you can let them fend for themselves.)