Traditional recipes

Inside-Out Cuban Pork Tenderloin Roll

Inside-Out Cuban Pork Tenderloin Roll


Your favorite sandwich just got a major makeover in the form of this brilliant pork tenderloin roll. It comes loaded with all the classic Cuban ingredients and, of course, that includes pickles.MORE+LESS-

Sweet Mustard Sauce and Glaze

1/4

cup packed brown sugar

1

tablespoon chili powder

Pork Tenderloin

4

(10-inch) pieces cooking twine

1 1/4

lb pork tenderloin, trimmed

3

thin slices Swiss cheese

3

thin slices gluten-free Black Forest ham

1/2

cup dill pickle slices

2

cloves garlic, finely chopped

1

tablespoon vegetable oil

1/2

teaspoon ground black pepper

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  • 1

    Heat gas or charcoal grill. Soak twine in water 10 minutes to prevent burning. Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in brown sugar, mustard and chili powder. Cook 2 to 3 minutes, stirring frequently, until mixture comes to a boil. Pour 1/4 cup sauce into small bowl; reserve for serving. Leave remaining sauce in saucepan for basting pork.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Place cheese down center of tenderloin; top with ham.

  • 6

    Arrange pickles on top of ham. Sprinkle garlic evenly over filling.

  • 7

    Tightly roll up tenderloin lengthwise.

  • 8

    Tie tenderloin tightly with twine.

  • 9

    Brush tenderloin with oil, then rub in salt and pepper. Place seam side up on grill over medium heat. Cover grill; cook 15 minutes.

  • 10

    Turn pork; brush with remaining glaze in saucepan and grill 10 to 15 minutes longer or until meat thermometer inserted in center of tenderloin reads 145°F. Transfer to cutting board; cover with foil, and let stand 5 minutes. Cut and discard twine. Cut tenderloin into slices with serrated knife. Serve with the 1/4 cup reserved sauce.

Expert Tips

  • Worried about keeping the tenderloin tightly rolled while tying? Use toothpicks to secure edge before tying with twine. Remove toothpicks before grilling.
  • Like it hot? Use spicy dill pickles instead of plain.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
14g
72%
Trans Fat
1/2g
Cholesterol
150mg
49%
Sodium
1180mg
49%
Potassium
690mg
20%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
6%
Sugars
14g
Protein
43g
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
10%
Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Pulled Pork. Basics with Babish