Cooking web notes

Stuffed Cuban Pork Tenderloin

We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago.   While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!

Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine.  However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.

This recipe for Stuffed Cuban Pork Tenderloin in Cooking Light magazine grabbed my attention and I knew I had to try it.  It’s tangy with just the right amount of spice.  I followed the recipe except for omitting 1/3 cup of cilantro and adding dried oregano.  I’m just not “hooked” on cilantro at all.  Anyway, this roast is tender and just melts in your mouth.  We really like how flavorful this pork is from the first bite to the last. 

Off the subject ~ I’d like to share with you the view out my back door this morning.  As I am writing this, the sliding door is open to a cool breeze and the only sounds to be heard are the birds chirping and the gas from the hot air balloon.  There’s nothing like early morning peace and quiet and a cup of strong black coffee!

Now, back to the pork:

Stuffed Cuban Pork Tenderloin

Adapted

Ingredients:

1 (1-pound) pork tenderloin, trimmed

2 tablespoons whole-grain Dijon mustard

3 thin slices Swiss cheese, halved

1/3 cup chopped bread-and-butter pickles

1 teaspoon dried oregano

¼ teaspoon salt

½ teaspoon freshly ground black pepper

Cooking spray

Method:

Preheat grill to medium-high heat.

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 and 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 twine.

Combine salt, pepper and oregano and sprinkle over pork.

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.

Que rico!  Buen apetito!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway. She’s judging “goodies” at the Iowa State Fair now!

This entry was posted on Sunday, April 15, 2012 at 7:14 AM and is filed under Bread and butter pickles, Cheese, Cuban, Dijon mustard, Entree, Hot air balloon, Pork, Pork tenderloin, Swiss cheese. You can follow any responses to this entry through the RSS 2.0. You can leave a response.