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Stuffed Cuban Pork Tenderloin





  • 1 (1-pound) pork tenderloin, trimmed
  • 2 tablespoons whole-grain Dijon mustard
  • 3 thin slices Swiss cheese, halved
  • 1/3 cup chopped bread-and-butter pickles
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Cooking spray


Method: Preheat grill to medium-high heat. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way 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 mustard evenly over pork and sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Combine salt, pepper and oregano and sprinkle over pork. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand covered for 5 minutes. Cut into 12 slices.  I like mine a little spicer, so I normally use Famous Daves Signature Spicy, but that’s just me. Enjoy

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