Stuffed Cuban Pork Tenderloin

This was a spectacular recipe. The best pork tenderloin we have made. Our full review with pictures is here: http://www.nickandalonakitchen.com/2016/08/stuffed-cuban-pork-tenderloin-and.html 

Made this as described,  but I added thin slices of black forest ham inside and then wrapped the tenderloin in bacon before grilling. Delicious! 

Loved it. Did half bread and butter pickles, half garlic dill. Seasoned with Bad Byron's Butt Rub.

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.

This was delicious, and really fun to make. I increased the mustard to 3 Tbsp. and added sliced ham as others suggested. Perfect with black beans on the side.

This was delicious ! Super fast but still impressive. Next time I'll make the pork thinner for easier rolling. I didn't have twine so I used toothpicks which worked out just fine. We don't have a grill, so I put it in the broiler for about 10 minutes, flipping halfway through.

I thought this was tasty, but not my favorite. My husband isn't a big fan of new flavors but he is very good about giving things a try and this was a big "no" in his book. It is an interesting combo, and the meat turned out great but it just wasn't right for our tastebuds.

This is super good! My tenderloin was pretty thick, so I made three cuts to make a flat(ish) piece before pounding it. It's a little difficult to to roll up, and some of my filling came out the ends (but I just stuffed it back in when I was done). I would suggest having the strings under the pork before adding the fillings so they are ready to tie up once you roll it up. Served with cajun rice and roasted broccoli.

I have made this recipe many times and every time my guests love it. Make sure you have the string as it is very important for successful cooking. Fun and delicious.

This is simply outstanding! I servce it with cilantro lime rice and black beans.

The flavors in this were spectacular!! The only problem I had was of my own doing - I forgot to buy twine, so I had to use toothpicks. What a mess! Haha! It took longer to cook on the stovetop than the recipe suggested, but it was worth the wait! AND it's only 5 pts per serving!

AWESOME! Yum. May sound weird, but you gotta try it.

This looked really good when I took my tenderloin rolls off the grill. We were disappointed that they tasted so bland. I used extra mustard, dill pickles, and added black forest ham, and it was still bland. I don't think I'll make this again.

Wasn't a huge fan of this one. The mixture of flavors wasn't a great combo, in my opinion. I don't have a grill, so I seared the outside of the loin in a pan and then cooked in the oven at 325 degrees for roughly 25 minutes and that was just about perfect.

We loved this dish! I used dill pickles (rather than bread and butter), and I added a few slices of deli ham to make it more of an authentic Cuban. We will definitely make it again...and again...and again.

It was good and kind of fun to make once I found some string to tie it up. I was excited to blend these few ingredients together and see what we got, but once I tasted it I found the cilantro to be a little too soapy and overpowering. Next time I will use less cilantro or nix the ingredient all together. The good news is that 3 days later when I got around to packing some for my lunch, all the flavors had married perfectly and you could no longer even detect the soapy cilantro flavor. I agree with Cincal6 on having the lengths of string underneath the meat before you roll it up as that makes it so much simpler to contain all the yummy filling. Tie it tightly and the stuff won't spill out on the grill.

Delicious - already one of my absolute favorites!! The only thing I did to make this easier was to slide the cooking twine under the pork at one inch intervals BEFORE filling and rolling it.

This recipe was great and so easy. The rolling can be cumbersome but once I got 2 ties on it went smoothly. Best to work it from one end to the other. Only change I made was the addition of BBQ sauce to the outside - delish!!

This was truly awesome - one of my favorite recipes from Cooking Light (or anywhere) ever. The flavor profile is terrific and decadent, and we paired with grilled corn on the cob and a mixed greens and avocado salad. A few things to note: although kitchen twine isn't listed on the ingredient list, it is essential for this recipe, so make sure you have it. And, although I tried to "roll" the whole thing the first few times, I then realized it was impossible and necessary to tie it together at one inch intervals working from one side to the other.

This was an easy and yummy recipe for pork tenderloin. I found it very fast to prepare. I added 1T extra of grainy dijon mustard, added black forest ham, served with green beans and couscous (both recipes from cooking light). It did not fall apart on the bbq and was moist. I would try provolone cheese next time for a little more flavour. I will definitely make it again.

very very good! I made exactly as described except for one ingredient: I didn't have swiss cheese, so I used smoked provolone. It was a package of Sara Lee smoked provolone, nothing special, but I had it on hand, and I think it would be better in this dish than the swiss. Anyhoo, it was really good, and I would make it again. Sometimes pork tenderloin gets a bit dull,especially when grilled.

I was so excited to make this, because I love Cuban sandwiches! However, I was disappointed for a number of reasons. I think it would have worked better if our tenderloin was either pounded thinner, or was just a wider piece. We could not fully tie the tenderloin together and when we tried to turn it on the grill, the fillings fell out...so we had to cook it only on one side, which resulted in the meat being dried out. Overall, this dish was not worth the effort and I would not make it again.

Fantastic. Could use a few slices of thin sliced ham and a bit more mustard. Went well with the suggested rose, roasted sweet potatoes and grilled corn. We will make this again soon!

Fabulous. I thought it needed some thin sliced ham to make it a real Cuban and the previous reviewer agreed so I added thin slices ham from the deli.. Served it with Cuban black beans and white rice. Perfect for a hot summer night with a decent rose wine. Next time (and there will be one) we will stuff a pork loin with these ingredients and cook it on the water smoker.

This was delicious! Be sure to pound the pork thin enough to be able to roll it up and encase the fillings. I think a few thin slices of ham would be a fabulous addition, and make it even more like an authentic cuban sandwich. Followed the recipe exactly this first time and the pork was moist and the filling very flavorful. My husband typically likes a sauce with any meat and this was no exception, but I did not think it needed any sauce at all. Serve with some cuban black beans.