Stuffed Cuban Pork Tenderloin

We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago.   While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!

Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine.  However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.

This recipe for was in Cooking Light magazine.  The pork is tangy with just the right amount of spice.  I swapped 1/3 cup of cilantro for dried oregano.   

The pork is tender and just melts in your mouth.  We really like how flavorful it is from the first bite to the last. 

Off the subject ~ I’d like to share with you the view out my back door this morning.  As I am writing this, the sliding door is open to a cool breeze and the only sounds to be heard are the birds chirping and the gas from the hot air balloon.  There’s nothing like early morning peace and quiet and a cup of strong black coffee!

Now, back to the pork:

Stuffed Cuban Pork Tenderloin


1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1 teaspoon dried oregano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Cooking spray


Preheat grill to medium-high heat.

Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat.
Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
Spread mustard evenly over pork and sprinkle with cilantro.
Arrange cheese and pickles over pork in a single layer.
Roll up, starting with long side; secure pork at 1-inch intervals with twine.
Combine salt, pepper and oregano and sprinkle over pork.

Place the pork on a grill rack coated with cooking spray.
Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes.
Remove from grill.
Let stand covered for 5 minutes.
Cut into 12 slices.

Que rico!  Buen apetito!


  1. Scared to death of that balloon but it must be a blast for those not afraid to fall lol... I love this stuffing its just amazing looking and perfect inside there, I usually make such a mess you did a great job with this!

  2. ooooh but that looks so delicious! I love the look of it! and yes nothing like a hot cup of coffee and a fantastic view!

  3. Fantastic idea Pam. Cuban sandwich is a big favorite and I have a freezer full of pork tenderloins at one of which will get used like this.

  4. How cool - it's like a Cuban sandwich and a tenderloin all in one! I love the flavors of the Cuban sandwich too so this is definitely something I'll be trying asap. Thanks!


  5. YUM! It looks like a Cuban sandwich all in the pork tenderloin. We can get Cuban food most anywhere here on the SW coast of Florida too. We're lucky! :D

  6. Stan is not a big cilantro fan either. I swap parsley for cilantro in many of my recipes that call for cilantro. I am still in Iowa (home of the Pork Chop on a Stick) and this recipe would be perfect for me and my fellow Iowans!

  7. The mustard flavoring the pork tenderloin from the inside must taste wonderful! Yum! I agree - strong black coffee in the AM is the best. :)

  8. Wow interesting flavor combo! This looks fantastic =)

  9. That is exactly how I love my pork too;) And if you could have a look through my kitchen window yesterday morning ,we had the first snow here since 1939:))

  10. I love this idea...a Cuban sandwich without the bread... delicious!!

  11. Claudia, me too! I'd never do that! Balloons used to fly over frequently but not so much anymore; they're beautiful. Glad you like the pork!

    Jeannie, thanks! Have to have that coffee in the morning!

    Larry, you'll love it! I think the next time I'll try it with dill pickle slices instead of the bread and butter.

    Mr. Bill, thanks so much! I bet you'd love it!

    Rosie, I hope you give it a try! Thanks for stopping by!

    Lyndsey, I'm soooo jealous! You not only have great fresh seafood available, you have the delicious Cuban food too. I need to move down your way----especially for the winter!!! lol

    jose manuel, gracias! Es muy bien!

    Emily, thank you! Have a good day!

    Linda, yes, parsley is a great substitute. I'm sure you're having a blast in Iowa. What fun!

    JG, yes! The mustard is perfect for the pork. Yes, love that coffee!

    Healthy and Homemade, thank you! It's good!

    Dzolli, great! You have to make it. That's incredible with the first snow in your area of New Zealand in all those years. I'm sure it was exciting, esp. for the kids. It will be here before long and I'm in no hurry for it! Thanks for stopping by!

    Jenn, you got it! No bread needed with this! Thanks for the visit!

  12. Pam, Great idea and a great combo of ingredients...simple but flavorful! We love pork tenderloin and this is a nice twist to our normal preparation... Take Care, Big Daddy Dave

  13. Thanks, Dave! It was so tender and really delicious. I will be making it again before long!

  14. This does sound good! We love pork tenderloin here and this sounds like a differently delicious way to prepare it.

  15. SavoringTime in the Kitchen, thanks! It is different, hope you try it!

  16. Pam look absolutely delicious and special!! gloria

  17. Wow, this looks so mouth watering and flavorful! Love the mustard with the pork, too! Another one for the Pam file! :) Thanks for the wonderful recipe!

  18. We LOVE cubano sandwiches and this tenderloin version rocks. I am totally making this!!

  19. If grill it an option would you sear meat in skillet and then put in oven-? What would you suggest on temp and cook time?


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You know, nobody can ever cook as good as your mama. Paula Deen
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