Whisk together the juice of the orange, juice of the lime, salt, pepper, oregano, red pepper flakes, and cumin in a small bowl. Pour the marinade into a large gallon sized sealable plastic bag. Add the pork tenderloin. Squeeze all the air out, seal and marinade in the refrigerator for at least an hour.

Preheat the oven to 450 degrees F with a medium cast iron skillet inside.

Once heated, carefully remove the skillet. Add the olive oil and swirl the pan to coat. Using tongs, remove the tenderloin from the marinade, and add it to the skillet. Return to the oven for 10 minutes.

After ten minutes, turn the tenderloin over, and return to the oven. Roast for 10 more minutes. Reduce oven temperature to 400 degrees F. Roast for an additional 10 minutes.

Remove cast iron from the oven. Transfer tenderloin to cutting board. Tent with foil. Allow the pork to cool for 10 minutes before very thinly slicing. I found it best to use a sharp serrated knife.

Clean and heat the cast iron skillet over medium/low heat while you assemble six sliders at a time.

Slice each roll in half. Place a 1/2 teaspoon scoop of mustard on top bun, a slice of pickle, and then a slice of cheese folded in half. Layer the ham and then a slice of the pork tenderloin on the bottom bun. Flip top over bottom. Place each slider in the hot pan. Brush the tops of each bun with a little olive oil. Use another heavy-bottomed skillet/cast iron pan to press down on the sliders from above. Kind of like a panini press. Cook for 2-3 minutes per side.

Serve right away. If reheating, wrap in foil and bake in the oven for 5-7 minutes at 375 degrees F.