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Cubano Pork Tenderloin
Cubano Pork Tenderloin
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Stuffed Cuban-style pork tenderloin with onions, ham, parsley, Gruyere, and mustard.
Ingredients:
  • 1 tablespoon olive oil, divided
  • 0.5 medium onion, chopped
  • 3 cloves garlic, chopped
  • 0.25 cup chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 pinch salt and ground black pepper to taste
  • 1 pound pork tenderloin
  • 0.5 (8 ounce) package deli ham
  • 1 cup grated Gruyere cheese
  • kitchen string
Instructions:
  • Preheat the oven to 375°F (190°C) for perfectly cooked results.
  • Heat 1/2 tablespoon of oil in a large oven-proof pan over medium-high heat. Saute onion and garlic until just starting to brown, about 5 minutes. Remove from heat and mix in parsley and mustard. Transfer to a bowl and season with pepper.
  • Place the tenderloin on a flat work surface. Carefully slice horizontally through the middle without cutting all the way through. Open the two sides like a book. Put the pork between two sheets of heavy plastic on a solid surface. Use the smooth side of a meat mallet to pound the meat to a 1/2-inch thickness. Trim any excess to form a rectangular shape.
  • Finely chop the pork trimmings and mix them with the onions. Spread this mixture over the pork. Layer on the ham slices and sprinkle with Gruyere cheese. Roll up the tenderloin lengthwise and tie it securely with kitchen string. Season generously with salt and pepper.
  • In the same pan, heat the remaining oil over medium-high heat. Sear the tenderloin until golden brown on each side, approximately 3 to 5 minutes per side.
  • Place the pan in the preheated oven and bake the tenderloin until it reaches 145°F (71°C) in the center, about 25 to 30 minutes. Allow it to rest for 5 minutes before slicing.

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