Cuban Stuffed Pork Tenderloin
  • 1lb pork tenderloin
  • 1tbsp yellow mustard
  • 2ounces thinly sliced deli ham
  • 2ounces swiss cheesesliced
  • 2 slices dill picklesliced thin and patted dry
  • 1tsp olive oil
dry rub
  • 1tsp dark brown sugar
  • 3/4 tsp kosher salt
  • 1tsp garlic powder
  • 1/2tsp chili powder
  • 1/2tsp group cumin
  • 1/4tsp dried oregano
  • 1/8tsp freshly ground black pepper
  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