Stuffed Cuban Pork Tenderloin Recipe

Cooking Directions

• STEP 1.In a bowl, combine the citrus juices, garlic, cumin, oregano, salt, and pepper to make the marinade.
• STEP 2.Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the oven to 375°F (190°C).
• STEP 4.Remove the pork tenderloin from the marinade and pat it dry with paper towels. Make a lengthwise slit down the center of the tenderloin, being careful not to cut all the way through.
• STEP 5.Layer the ham, Swiss cheese, and pickles in the slit of the tenderloin.
• STEP 6.Secure the opening with toothpicks or kitchen twine to hold the filling in place.
• STEP 7.Place the stuffed pork tenderloin on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
• STEP 8.Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
• STEP 9.Slice the stuffed pork tenderloin into thick slices and serve hot.
• STEP 10.Enjoy!

Cooking Tips

• For best results, marinate the pork tenderloin overnight to allow the flavors to penetrate the meat.
• Make sure to pat the pork tenderloin dry before stuffing it to prevent excess moisture.
• If you don't have toothpicks or kitchen twine, you can use aluminum foil to secure the opening of the tenderloin.

Storage and Serving

• Leftover stuffed Cuban pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the slices in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the stuffed Cuban pork tenderloin with rice, black beans, and a side of plantains for a complete Cuban meal.