STUFFED CUBAN PORK TENDERLOIN
Five ingredients are all you need for this flavor-packed pork tenderloin dinner, stuffed with melty cheese, ham, dill pickle relish and mustard.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Insert knife one-third of way up from bottom of tenderloin along 1 long side, and cut horizontally, stopping 1/2 inch before edge. Open up flap.
- Keeping knife parallel to cutting board, cut through thicker portion of tenderloin about 1/2 inch from bottom of tenderloin, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
- Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread mustard down center of tenderloin. Top with cheese slices, pickle relish and ham slices, folding to fit, if necessary.
- Tightly roll up tenderloin lengthwise, and tie tightly with twine. Brush tenderloin with oil, and sprinkle with salt and pepper.
- Heat 12-inch nonstick skillet over medium-high heat. Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
- Remove strings from pork; cut into 1/2-inch slices. Serve with extra mustard, if desired.
Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fiber 0 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 0 g, TransFat 0 g
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