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Stuffed Cuban Pork Tenderloin
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Savor the delicious simplicity of juicy pork tenderloin filled with gooey cheese, savory ham, tangy pickle relish, and zesty mustard.
Ingredients:
  • 1 1/4 lb pork tenderloin, trimmed of fat
  • 1 tablespoon yellow mustard
  • 6 thin slices Swiss cheese (0.5 oz each)
  • 1/3 cup dill pickle relish
  • 3 deli slices ham (about 1/4 lb)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions:
  • Preheat oven to 350°F. Place cooking parchment paper in a 15x10x1-inch pan. Using a knife, slice one-third up from the bottom of the tenderloin along one long side, cutting horizontally and stopping 1/2 inch before the edge to create a flap.
  • Cut through the thicker portion of the tenderloin, about 1/2 inch from the bottom, keeping the knife parallel to the cutting board. Stop about 1/2 inch before reaching the edge, then open up the flap.
  • Flatten tenderloin to 1/2 inch thickness by gently pounding it with a meat mallet covered in plastic wrap. Spread mustard down the center, then layer with cheese slices, pickle relish, and ham slices, folding as needed to fit.
  • Roll the tenderloin tightly lengthwise, secure with twine, brush with oil, and season generously with salt and pepper.
  • Preheat a 12-inch nonstick skillet over medium-high heat. Sear the tenderloin for 5 to 6 minutes until all sides are nicely browned. Transfer the skillet to the oven and roast for 28 to 32 minutes, or until the internal temperature reaches at least 145°F. Take it out of the oven, cover loosely with foil, and let it rest for 3 minutes before slicing.
  • Prepare the pork by trimming off any excess strings and slicing it into 1/2-inch pieces. Enjoy with an additional drizzle of mustard for extra flavor, if preferred.

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