Combine chopped fresh thyme, olive oil, minced garlic, brown sugar, lime zest, salt, ground coriander, ground allspice, and freshly ground black pepper in a large zip-top plastic bag.

Add pork tenderloin to the bag, turning to coat. Seal and let stand at room temperature for 30 minutes.

Preheat oven to 425°F (220°C).

Heat a large oven-proof pan over medium-high heat.

Add pork to the pan and cook for 2 minutes until browned on one side.

Turn the pork over and place the pan in the oven.

Bake for 15 minutes or until the desired degree of doneness is reached.

Remove the pork from the pan and let it stand for 10 minutes to rest.

Cut the pork into 1/4-inch-thick slices.

Spread whole-grain Dijon mustard and yellow mustard evenly over the cut sides of the Cuban bread.

Top the bottom half of the bread with thinly sliced deli ham, Kosher dill pickle slices, Swiss cheese slices, and sliced pork.

Top with the top half of the bread.

Cut the loaf crosswise into 4 sandwiches.

Heat a large skillet over medium heat.

Lightly coat the sandwiches with cooking spray.

Add 2 sandwiches to the skillet.

Place a second heavy skillet on top of the sandwiches, pressing gently.

Cook for 3 minutes on each side, or until the cheese is melted and the bread is golden brown.

Remove the sandwiches from the pan and repeat with the remaining sandwiches.