Ah, Mike’s night to cook, my favorite, and boy did he hit a home run with this recipe. After brewing up Sonnenbrau’s first batch of Weiss beer (for our TBD Oktoberfest party!), Mike put on his chef’s hat and made a fantastic Stuffed Cuban Pork Tenderloin. I had been eyeing this Cooking Light recipe for a while and Mike did it right by picking up the meat from our local butcher, Little City Market, and using his own homemade pickles. He also baked the pork instead of trying to cook it on our tiny grill. Muy bien!
1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 350 degrees.
2. 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 two sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. 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. Sprinkle evenly with salt and pepper.
3. Bake at 350 degrees for approximately 35 minutes or until the meat reaches 145 degrees.