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.