Fantastic! Easy and fast to make. Excellent for a dinner party. Make cuban style rice and black beans to go with it. Everyone has seconds. Plan to drink the recommended wine with it next time. This is on my regular menu for the month.
Stuffed Cuban Pork Tenderloin
For this flavorful pork tenderloin dinner inspired by the classic Cuban sandwich, stuff pork tenderloin with mustard, cilantro, Swiss cheese, and pickles and grill until done. While the pork is cooking, add fresh vegetables to the grill for a complete meal.
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Total: 37 Minutes
- Calories: 215
- Fat: 8.5g
- Saturated fat: 4.5g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.6g
- Protein: 30.6g
- Carbohydrate: 4.6g
- Fiber: 0.0g
- Cholesterol: 93mg
- Iron: 1.2mg
- Sodium: 507mg
- Calcium: 172mg
- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons whole-grain Dijon mustard
- 1/3 cup chopped fresh cilantro
- 3 thin slices Swiss cheese, halved
- 1/3 cup chopped bread-and-butter pickles
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1. Preheat grill to medium-high heat.
- 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. 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 twine. Sprinkle evenly with salt and pepper.
- 3. 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.
- Wine Match: A dry, medium-weight rosé, like Crios de Susana Balbo Rose of Malbec, Argentina ($12), has enough crisp acidity to match the stuffed pork's sweet-tart pickles and tangy Dijon mustard (two ingredients that would put the kibosh on most reds) yet just a smidgen of tannins to tango with the melted Swiss cheese. --Scott Jones
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