Stuffed Cuban Pork Tenderloin


In my next house I'm gonna make sure it has one of those kick-ass outdoor rooms with couches and a whole range of outdoor cooking goodies to play with, rain or shine. When I cooked this tenderloin it started raining and I had to cook the thing under an umbrella. It kinda sucked. End result — totally worth it, this tenderloin is delicious. If you like things extra cheesy, I recommend adding another slice of cheese (go ahead and cheese it up, it's the holidays). I guarantee that if you like a Cuban sandwich you'll absolutely love this thing. Takes about an hour; serves 4. Roughly modified from Cooking Light.


Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 1-2 tablespoons whole-grain Dijon mustard
  • 1/3 cup chopped fresh cilantro
  • 1 thin deli slice Swiss cheese, halved
  • 1/3 cup chopped bread-and-butter pickles (I got the slices and chopped them)
  • 3-4 thin slices ham
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Directions

  1. Preheat your grill to medium-high heat If using coals bring to ember and move to one side.
  2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. 
  3. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese, pickles and ham over pork in a single layer. 
  4. Roll pork deliciousness up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.
  5. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices. When cooking with charcoal brown all sides of the meat on the coal-side of your grill. Move off coal pile but not too far away from heat. Rotate your tenderloin's sides for 25–30 minutes or until meat comes to internal temp.

5 comments:

Hornsfan said...

Yummy!! I saw this in Cooking Light not too long ago, your version looks delicious!

Cajunlicious said...

This looks so prefect for the holidays and your photos are amazing!

grace said...

you'd better believe i'll be cheesing it up! this is an elegant and tasty creation--bravo. :)

Shannon said...

this sounds awesome!! better than the sandwich, i think :)

Bethany said...

OMG i have to make this for Alex

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