Tuesday, August 14, 2012

Stuffed Cuban Pork Tenderloin

I love the versatility of pork tenderloin. It can be grilled, roasted, stuffed, marinated, etc. and it turns out wonderfully each time!

serves 4 ( 5 points +)

  • 1 ( 1 lb.) pork tenderloin
  • 2 T. Dijon mustard
  • ⅓ c. chopped fresh cilantro
  • 3 thin slices Swiss cheese, halved
  • ⅓ c. chopped bread and butter pickles
  • salt and pepper to taste

Preheat oven to 400 degrees. Cut a slit lengthwise down the center of the tenderloin two-thirds of the way through the meat. Open up the halves and place between 2 sheets of plastic wrap; pound to ½ inch thickness.
Spread mustard evenly over pork. Top with cilantro, cheese and pickles. Roll up, starting with long side and secure with toothpicks or kitchen twine. Sprinkle with salt and pepper.
Place on a sprayed rack in a roasting pan, covered,  and bake for 35-45 minutes or until done.
Let stand 5 minutes before slicing.

"Cooking Light"

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