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Grilled Cuban-style Pork Tenderloin Roll

Grilled Cuban-style Pork Tenderloin Roll

Approximate Prep Time:  25 minutes
Approximate Cook Time:  30 minutes

Serves: 8+



From Weiss Meats:

  • 1 (3 pound) pork tenderloin, trimmed and butterflied (Just ask us to trim and butterfly it for you.)
  • 6 sliced Kosher dill pickles
  • 6 slices Swiss cheese

From Your Grocer:

  • 6 tablespoons whole-grain Dijon mustard
  • 1 cup chopped fresh cilantro
  • Cooking Oil
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon Cracked black pepper
  • Open and lay the tenderloin flat.
  • Place tenderloin between plastic wrap.
  • Pound to 1/2-inch thickness using a meat mallet or heavy skillet.
  • Spoon the mustard onto the center of the tenderloin and spread it outward for even coverage with a spatula.
  • Sprinkle cilantro over the mustard.
  • Slice the pickles lengthwise, evenly into thin slices.
  • Arrange pickles evenly over pork, covering completely
  • Lay out Swiss cheese slices over the pickles.
  • Roll up into a tight roll and secure with butcher's twine (click here and watch the first minute if you need a demo).
  • Rub the entire roast with cooking oil to coat.
  • Sprinkle evenly with salt and pepper.
  • Rest meat, covered, while preheating your grill to medium-high heat.*
  • Place the pork on the grill rack.
  • Grill for at least 12 minutes, then turn.
  • Continue cooking until the internal temperature registers 155°.
  • Remove from grill.
  • Rest under foil for 5-10 minutes.

Cut into slices and serve with rice or your favorite sides.

*For charcoal grills, start grilling at the point that the coals have ashed over. This may require starting your grill earlier in the process.

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