Cuban Stuffed Pork Tenderloin

Cuban Stuffed Pork Tenderloin
When I shared this cuban stuffed pork tenderloin on my insta stories last week I got so many messages asking for the recipe! It was way too good not to share, so here it is! If we’re out to eat for lunch and there’s a cuban sandwich on the menu, chances are I’m ordering it. This stuffed pork tenderloin option was a delicious dinner option. Did you know that pork tenderloin is actually as lean as or leaner than skinless chicken breasts? It’s such a great healthy alternative to avoid having chicken again and again.

 

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Cuban Stuffed Pork Tenderloin
Servings
people
Ingredients
pork
  • 1 lb pork tenderloin
  • 1 tbsp yellow mustard
  • 2 ounces thinly sliced deli ham
  • 2 ounces swiss cheese sliced
  • 2 slices dill pickle sliced thin and patted dry
  • 1 tsp olive oil
dry rub
  • 1 tsp dark brown sugar
  • 3/4 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp group cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp freshly ground black pepper
Servings
people
Ingredients
pork
  • 1 lb pork tenderloin
  • 1 tbsp yellow mustard
  • 2 ounces thinly sliced deli ham
  • 2 ounces swiss cheese sliced
  • 2 slices dill pickle sliced thin and patted dry
  • 1 tsp olive oil
dry rub
  • 1 tsp dark brown sugar
  • 3/4 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp group cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp freshly ground black pepper
Instructions
  1. Make a cut lengthwise down the center of the pork, leaving 1/2 inch of meat on the bottom. Open up the pork so that it lies flat. Then, take each half and cut in half lengthwise again down the center. Make sure to leave another 1/2 inch of meat at the bottom.
  2. Wrap the meat with plastic wrap and using a mallet, pound it out until 1/4 in thick.
  3. Take off and discard the plastic wrap. Evenly spread the yellow mustard on one portion of the pork.
  4. Place the ham on top of the mustard. Put the swiss cheese and pickles in the center of the pork.
  5. Take the long side of the pork and roll up like a jelly roll.
  6. Tie the pork at 2 inch intervals with cooking string. Lightly rub all over with olive oil.
for the dry rub
  1. In a small bowl combine all rub ingredients. Rub the mixture all over the pork, evenly coating it.
cooking the pork
  1. Preheat oven to 425 degrees F and cook for 35 minutes. Let the meat rest for 10 minutes, discard the cooking string and slice into 8 pieces.
Recipe Notes

recipe via skinnytaste 

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