Stuffed Cuban Pork Tenderloin

Ingredients:

• 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