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Pork Tenderloin: Cuban Stuffed

Easy to prepare, great flavor and presentation

Ingredients

  • 1 lb. pork tenderloin, trimmed
  • kitchen twine
  • canola oil
  • 2 Tbls. whole-grain Dijon mustard (regular works too)
  • 1/3 c. fresh cilantro, chopped
  • 3 thin slices of Swiss Lace or Finlandia cheese, halved
  • 1/3 c. bread and butter pickles, chopped
  • ¼ t. salt
  • ¼ t. fresh ground pepper

Instructions

Cut a lengthwise slit down the center of tenderloin, two-thirds of the way through (be careful not to cut through). Open halves, laying tenderloin flat. Place between 2 sheets of wax paper or plastic wrap; pound to 1/2 –inch thickness using a meat mallet.

Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with kitchen twine (temporarily use a few toothpicks to secure while wrapping). Sprinkle evenly with salt and pepper.

OVEN METHOD: Preheat oven to 350 degrees. Place in a shallow baking pan coated with a little oil. Lightly rub a little oil onto pork so it doesn’t dry out while baking. Bake about 45-50 minutes until meat reaches 160 degrees. Cover and let stand for 5 minutes. Slice into 12 slices.

GRILL METHOD: Preheat grill to medium high heat. Place pork in a foil pan coated with a little oil; lightly rub a little oil onto pork. Grill 22 minutes or until meat thermometer registers 160 degrees, turning after 11 minutes. Remove from grill and let stand, covered 5 minutes. Cut into 12 slices.

NOTE: If using a larger pork tenderloin, just increase the stuffing ingredients a little.

Shredded Swiss cheese would probably work fine as well.