Cuban-Style Stuffed Pork Tenderloin
This is a really simple, flavorful dish that makes for a great presentation when entertaining, any time of year. Just change the accompanying vegetable to something seasonally available.
Makes
Serving size
Ingredients
1 pound pork tenderloin
2 tablespoons Dijon mustard, grainy or smooth
⅓ cup bread-and-butter pickles, chopped
⅓ cup cilantro, chopped
1 ounce Swiss cheese, sliced thinly
¼ teaspoon black pepper, freshly ground
½ pound sugar snap peas
1 tablespoon butter, melted
½ lime, juiced
Special Equipment
Kitchen twine
Roasting pan or baking sheet
Instructions
- Preheat oven to 450°F.
- Slice lengthwise down the center of the pork tenderloin, two-thirds of the way through the meat.
- Open the halves and press tenderloin flat.
- Place the tenderloin between 2 sheets of plastic wrap or waxed paper.
- Pound to ½ inch thickness using a meat mallet or heavy skillet.
- Spread the mustard evenly over pressed pork.
- Spread a layer of chopped pickles.
- Sprinkle cilantro over the pickles.
- Arrange cheese in a final layer.
- Close the tenderloin to reform as a log. Secure the roll with kitchen twine, in 1-inch intervals.
- Season with freshly ground pepper.
- Roast for 10-15 minutes.
- Fill a medium saucepan with water and bring to a boil.
- Cook the snap peas for 3 minutes and drain.
- Place in a serving bowl and add the butter and lime juice.
- Let roast rest for 7 minutes before slicing into 15 pieces and removing twine.
- Serve 3 pieces to each person, with a spoon of snap peas.
Cooking Tip
If you don’t have kitchen twine you can use toothpicks to secure the sides of the meat into a log shape before roasting.
Recipe Contributed by FamilyCook Productions
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