This is basically an Eggs Benedict but with a Cuban flair. All the flavors of Cuba with the look of a classic Eggs Benedict. I hope you like it.

16 ounces pork tenderloin
8 ounces orange tangerine juice
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon paprika
4 slices ham
8 slices Swiss cheese
1/4 cup mustard
4 English muffins
8 eggs
2 packages hollandaise sauce
Dill pickles chips to taste

Oil for cooking.

Heat oven to 350.

Marinate pork loin in orange tangerine juice for at least 1 hour.

Mix all the spices together. Use 3/4 to coat the pork tenderloin on all sides.

Heat oven safe pan on medium and add cooking oil.

Add pork to pan and brown on all sides.

Place pan in oven.

Bake for 15 minutes.

Heat water to simmer. Poach eggs.

Make hollandaise per package directions. Add 2 tablespoons of yellow mustard at the end and stir.

Remove and let rest for 10 minutes.

Toast English muffins. Split and top halves with cheese.

Use pan to brown ham quickly.

Assembly:
English muffin with cheese
Yellow mustard
Pork
Ham
Egg
Hollandaise
Pickles slices

Serve.