Oh how I love authentic Cuban sandwiches. Judging by the line out the door at my favorite little Cuban restaurant I’m not the only one. Once you’ve had one you can’t wait for the chance to get the next. But now I don’t have to wait anymore because I can make this easy Stuffed Cuban Pork Loin any night of the week.
You’ll be surprised by both how easy this recipe is, and by how much it tastes like a real Cuban sandwich, minus the bun of course. And speaking of the absence of the bun, this recipe is the perfect way to adapt those amazing Cuban sandwiches into a gluten free, low carb meal. You get all of the flavor with none of the messy peeling away of the bun.
The method is super simple – just a butterflied pork loin covered in a few pantry staples. You may even have everything you need in your kitchen right now. If you’re nervous about butterflying a pork loin, relax, it’s a cinch. But if you are too afraid to even attempt it then just ask the butcher in the meat department at your market. He’ll be more than happy to do it for you.
You can stuff the pork loin the night before you want to serve it. The prep time is less than 10 minutes. Just pop it in the refrigerator until you’re ready for it to hit the oven. Steam some veggies while the pork roasts and you’ve got an amazing dinner on the table while barely lifting a finger.
Stuffed Cuban Pork Loin
1 pound pork tenderloin
2 Tablespoons Dijon mustard
1/3 cup fresh cilantro, chopped
3 slices Swiss cheese (I got mine from the deli counter)
1/3 cup chopped pickles
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees.
Place the tenderloin on a cutting board. Slice lengthwise through the meat but do not cut completely through to other side. (Or ask your butcher to butterfly the tenderloin for you.)
Open tenderloin so it lays flat. Spread Dijon mustard onto both sides. Evenly sprinkle with cilantro. Arrange cheese slices to cover the tenderloin. Spread pickles evenly on top of the cheese.
Roll tenderloin, beginning at the long side. Secure with cooking twine or use toothpicks at approximately 1″ intervals. Sprinkle all over with salt and pepper.
Place tenderloin on a baking sheet. Roast for 30 minutes or until an instant read thermometer registers 145 degrees.
Let rest for about 5 minutes. Slice into rounds and serve warm.
I found the original recipe for this Cuban Stuffed Pork Loin through the Recipe Finder on Cooking Light.com. Do you ever use it? It’s chock full of quick and healthy recipes and inspiration for weeknight dinners.
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