Cuban Sammy Stuffed Pork Loin & Mustard Vinaigrette
- Ready In:
- 2 pork tenderloin, butterflied and pounded thin (3/4 - 1 lb each)
- 3 tablespoons olive oil (to saute the pork)
- 1 cup olive oil
- 4 tablespoons lemon juice
- 4 tablespoons orange juice
- 2 teaspoons dried oregano
- 2 tablespoons minced garlic
- 2 teaspoons cumin
- 1⁄2 teaspoon red pepper flakes
- 3 cups fresh cuban bread cubes
- 1 cup milk
- 2 tablespoons fresh parsley
- 2 teaspoons minced garlic
- 1 1⁄2 cups grated swiss cheese
- 16 thin dill pickle slices
- 8 slices provolone cheese
- 16 slices of baked ham
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3⁄4 cup olive oil
- 1⁄4 cup white wine vinegar
- 1 tablespoon shallot, fine chopped
- 1 1⁄2 tablespoons Dijon mustard
- 3 tablespoons heavy cream
- 2 teaspoons lemon juice (fresh)
- 1⁄4 teaspoon dried oregano
- 1 pinch sugar
- Pork Tenderloins -- Now you can cut them yourself or just ask your butcher to do it. I just cut from top to bottom going about 3/4 of the way down. No you have two pieces, but still attached at the bottom.
- Place a piece of saran or plastic wrap over the pork and pound the 2 pieces to about 1/2 - 3/4" thick. Tenderloins, "hence the term" tender and will pound out very easy. You can use a meat mallet, rolling pin or a small heavy can even. NOTE: Don't pound too close to the center. you don't want to break the 2 pieces in half. You still want want them to be connected at the bottom.
- Marinade -- In a measuring cup or small bowl, add all the ingredients for the marinade and mix well. Add the tenderloins - 1 per baggie and add 1/2 the marinade in each baggie, close, and shake well to coat each tenderloin. Place in the refrigerator all day. At least 4 hours, no more than 8. You can also use a large NON metal pan to marinade, but I find the baggies or ziploc bags are so easy to use.
- Stuffing -- Not very hard.
- Pickles: Come sliced, or you can slice your own, but why not just buy them sliced. I used Vlassic Dill thin slices. Ham and provolone slices right from the grocery deli, pre sliced.
- Bread: Soak the diced bread in the milk for just a few seconds and then squeeze dry. To the bread, add the cheese, parsley, garlic, salt and pepper and mix well. Note - grate your own swiss cheese if you can't find it grated.
- Make the Pork Roll -- Remove from the vinaigrette and lay flat. Dry off both sides lightly with a paper towel. On the inside, press 1/2 of the bread and cheese stuffing on the tenderloin, leaving 1" border by one of the long ends, so when you roll it, the stuffing won't spill out.
- For each tenderloin, top the bread and cheese stuffing with 1/4 quarter of the ham slices, 1/2 the dill pickles, 1/4 ham again and finish with 1/2 of the provolone slices. Roll up the tenderloin and secure with butchers twine. Repeat for the second tenderloin.
- Sear the Pork -- In a large oven proof pan, I love cast iron for this, heat up the olive oil on medium high heat. Season the pork with salt and pepper and sear until golden brown on each side. Transfer to the oven.
- Bake -- 400 Degrees for approximately 10-15 minutes until golden brown or the temperature registers 145 with all the stuffing, The pork will still be juicy and medium. But feel to cook it to whatever temperature you feel comfortable with. 145-150 for tenderloins, but roasts with a bone should be a bit longer. I remove mine at 140-145, cover and let rest for 10 minutes and they always come out perfect. Use a thermometer guys! Important for this type of cooking.
- Vinaigrette -- Pork is done. While it rests, make the vinaigrette. Add everything except the olive oil to the blender and pulse a few times until well combined. Then slowly add in the olive oil and blend on low until the dressing becomes creamy and thick.
- Serve -- Just slice and drizzle the creamy vinaigrette over the pork. I love to serve the pork over a bed of rice on a large serving platter family style and the vinaigrette over the top. Serve some black beans, roasted veggies and my olive salad, for a great family style dinner. ENJOY this unique and great pork tenderloin!
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>