September 15

Cuban Stuffed Pork Tenderloins

My heart is INCREDIBLY full that I am ready to start writing again now that I am more or less settled in my new home in Oklahoma. In case you missed it, a couple of weeks ago I moved to Tulsa, OK from the sunny streets of Redondo Beach, CA. So far I am loving my charmer of a little house in the most precious neighborhood, weekends at the lake, traffic-less freeways and gas prices hovering under $2/gallon. Despite a few scary summer thunderstorms (is THAT a tornado cloud?), I have been adjusting really well.

This is my first time living in a single family home, and I have a LOT of square footage to grow into. I am coming from approximately 400 square feet (basically a studio), into this vintage 1300 square foot house. I have LOTS of furniture to procure (I have about 2 rooms that have literally nothing in them currently), but the big backyard, white picket fence, sun drenched rooms and crown molding won me over instantly.  I’m looking forward to sharing some details with you all as I decorate with some good DIY projects and scour for good deals.

Do you want to come visit? You do?! Okay good!

Do you want to come visit? You do?! Okay good!

What this all REALLY means is I am back in a kitchen, back to a “normal” lifestyle, and ready to share some good cooking with you again!

Kicked the new kitchen off RIGHT!

Kicked the new kitchen off RIGHT!

This recipe was one I originally found on Health Bent a couple years ago. You may get intimidated by the stuffing of the pork tenderloins, but my advice is to just ACCEPT that it is going to be messy – and won’t look perfect – and just do it! These are delicious and impress picky eaters that may not be as willing to eat clean. I made two so that we would have leftovers for lunch, and the amount worked out great.

Naturally served with asparagus...sigh..I can be so predictable.

Naturally served with asparagus…sigh..I can be so predictable.

CUBAN STUFFED PORK TENDERLOINS

INGREDIENTS:

  • 1 pork tenderloin (look for a thicker cut so that it is easy to butterfly open)
  • Thinly sliced deli ham
  • Swiss cheese (you could eliminate if you don’t do dairy well)
  • Dill pickles (I used an amazing sriracha spiced kind found here)
  • 4T yellow mustard
  • 2T melted honey
  • Salt & Pepper to taste

DIRECTIONS:

  1. Preheat the oven to 450 degrees. Time to butcher up your pork tenderloin. You may see a small strip of silver skin (not to be confused with fat, which is good for the tenderloin to cook in – don’t remove that). Once you’ve identified your small sliver of silver skin, remove with a knife. Here’s a video if you need extra help.
  2. Carefully butterfly the pork tenderloin. Another video helping you to butterfly if you are new to this cut. Don’t get intimidated, it’s actually very easy. At this point, I also like to pound the tenderloin out a bit to evenly flatten it, and get a little more square footage for stuffing it (I just use the side of my fist, but you can get fancy and use a hammer if you need to).                                                              photo 2
  3. Mix together the melted honey and mustard in a small bowl.
  4. Lay down four pieces of twine flat on the cutting board, and place the tenderloin on top of the twine. You’ll eventually use the twine to help keep the tenderloin rolled up.

    Twine is your friend.

    Twine is your friend.

  5. Taking the butterflied pork tenderloin, put down a liberal layer of honey mustard sauce on its open face. Then, layer the deli ham, swiss cheese, and pickle slices. I like to also add another layer of honey mustard sauce on the top. photo 4
  6. Here comes the tricky/messy part – rolling up the tenderloin. Gently fold the top half of the tenderloin over the top, using your fingers to push the stuffing towards the crease of the tenderloin. It will NOT be perfect so don’t even sweat it. photo 5
  7. Tie the pieces of twine to secure the stuffing inside the tenderloin.
  8. In an oven safe pan, sear both sides of the tenderloin over medium-high heat in a little bit of fat, until both sides have developed a nice, brown crust. I did about 4-5 minutes on both sides. photo 1
  9. Place the pan in the oven at 450 degrees for about 20 minutes.
  10. Remove the tenderloin from the oven, let it rest for about 10 minutes so you don’t lose any of the juices, cut & serve! It’s a bit messy to eat, but worth every bite! photo 4