Stuffed Cuban Pork Tenderloin

Recipe by weekend cooker
READY IN: 37mins
SERVES: 4-6
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat grill to medium-high heat.
  • Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat.
  • Open halves, laying tenderloin flat.
  • Place tenderloin between 2 sheets of plastic wrap.
  • Pound to 1/2 inch thickness using a meat mallet, or heavy skillet.
  • Spread Dijon mustard evenly over pork; sprinkle with cilantro.
  • Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
  • Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
  • Sprinkle evenly with salt and pepper.
  • Place the pork on a grill coated with cooking spray,.
  • Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
  • Remove from grill.
  • Let stand covered for 5 minutes.
  • Cut into 12 slices.
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