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.
- 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
- Preheat your grill to medium-high heat If using coals bring to ember and move to one side.
- 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.
- Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese, pickles and ham over pork in a single layer.
- Roll pork deliciousness up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.
- 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.