Stuffed Cuban Pork Tenderloin Food

STUFFED CUBAN PORK TENDERLOIN

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Insert knife one-third of way up from bottom of tenderloin along 1 long side, and cut horizontally, stopping 1/2 inch before edge. Open up flap.
• Keeping knife parallel to cutting board, cut through thicker portion of tenderloin about 1/2 inch from bottom of tenderloin, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
• Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread mustard down center of tenderloin. Top with cheese slices, pickle relish and ham slices, folding to fit, if necessary.
• Tightly roll up tenderloin lengthwise, and tie tightly with twine. Brush tenderloin with oil, and sprinkle with salt and pepper.
• Heat 12-inch nonstick skillet over medium-high heat. Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
• Remove strings from pork; cut into 1/2-inch slices. Serve with extra mustard, if desired.

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE

Steps:

• Preheat the oven to 450 degrees F.
• Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
• For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
• Suggested drink: mojitos!

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS

Steps:

• Preheat oven to 425 degrees F.
• Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
• Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
• Preheat a stovetop griddle over medium high heat.
• Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
• To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
• Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
• Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
• Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
• In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

CUBAN PORK TENDERLOIN

Steps:

• Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
• Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
• Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
• Rice and Black Bean Salad:
• To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
• In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)

TENDER STUFFED PORK TENDERLOIN

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

STUFFED PORK TENDERLOIN

Steps:

• In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
• Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
• Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

CUBANO PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1/2 tablespoon oil an oven-proof pan large enough to fit the tenderloin over medium-high heat. Add onion and garlic; saute until just starting to brown, about 5 minutes. Remove from heat and stir in parsley and mustard. Transfer to a bowl and season with pepper.
• Place tenderloin on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place pork between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Trim any extra pieces so the tenderloin is rectangular.
• Chop the pork trimmings finely and add to the onion mixture. Spread onion mixture onto pork. Lay ham slices over it and sprinkle Gruyere cheese on top. Roll tenderloin up along the long side. Tie with cotton kitchen string. Season with salt and pepper.
• Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
• Transfer pan to the preheated oven and bake until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (71 degrees C), 25 to 30 minutes. Let rest for 5 minutes before slicing.

BACON WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
• Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
• Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

STUFFED CUBAN PORK TENDERLOIN

Steps:

• Preheat grill to medium-high heat.
• Cut a lengthwise slit down the center of the tenderloin two-thirds 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 Dijon mustard evenly over pork; sprinkle with cilantro.
• Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
• Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
• Sprinkle evenly with salt and pepper.
• Place the pork on a grill coated with cooking spray,.
• Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
• Remove from grill.
• Let stand covered for 5 minutes.
• Cut into 12 slices.

WW GRILLED CUBAN PORK TENDERLOIN

Steps:

• Mix orange juice,grapefruit juice and spices in gallon sized zip lock bag, add pork, close and refrigerate at least 30 min., up to 4 hours.
• Prepare outdoor grill for medium; lightly spray grates with cooking spray, adjust temperature to 400 degrees.
• Remove pork from marinade, drain, but do not scrape off solids. Place on grill, cover grill; cook, turning occasionally until browned and inserted thermometer reads 145 degress, about 20-27 min,.
• Transfer to carving board, let stand 3-5 min., cut on slight diagonal.
• Serving 3 oz. equals 3 points. Prep time includes marinading time.

CUBAN SAMMY STUFFED PORK LOIN & MUSTARD VINAIGRETTE

Steps:

• Pork Tenderloins -- Now you can cut them yourself or just ask your butcher to do it. I just cut from top to bottom going about 3/4 of the way down. No you have two pieces, but still attached at the bottom.
• Place a piece of saran or plastic wrap over the pork and pound the 2 pieces to about 1/2 - 3/4" thick. Tenderloins, "hence the term" tender and will pound out very easy. You can use a meat mallet, rolling pin or a small heavy can even. NOTE: Don't pound too close to the center. you don't want to break the 2 pieces in half. You still want want them to be connected at the bottom.
• Marinade -- In a measuring cup or small bowl, add all the ingredients for the marinade and mix well. Add the tenderloins - 1 per baggie and add 1/2 the marinade in each baggie, close, and shake well to coat each tenderloin. Place in the refrigerator all day. At least 4 hours, no more than 8. You can also use a large NON metal pan to marinade, but I find the baggies or ziploc bags are so easy to use.
• Stuffing -- Not very hard.
• Pickles: Come sliced, or you can slice your own, but why not just buy them sliced. I used Vlassic Dill thin slices. Ham and provolone slices right from the grocery deli, pre sliced.
• Bread: Soak the diced bread in the milk for just a few seconds and then squeeze dry. To the bread, add the cheese, parsley, garlic, salt and pepper and mix well. Note - grate your own swiss cheese if you can't find it grated.
• Make the Pork Roll -- Remove from the vinaigrette and lay flat. Dry off both sides lightly with a paper towel. On the inside, press 1/2 of the bread and cheese stuffing on the tenderloin, leaving 1" border by one of the long ends, so when you roll it, the stuffing won't spill out.
• For each tenderloin, top the bread and cheese stuffing with 1/4 quarter of the ham slices, 1/2 the dill pickles, 1/4 ham again and finish with 1/2 of the provolone slices. Roll up the tenderloin and secure with butchers twine. Repeat for the second tenderloin.
• Sear the Pork -- In a large oven proof pan, I love cast iron for this, heat up the olive oil on medium high heat. Season the pork with salt and pepper and sear until golden brown on each side. Transfer to the oven.
• Bake -- 400 Degrees for approximately 10-15 minutes until golden brown or the temperature registers 145 with all the stuffing, The pork will still be juicy and medium. But feel to cook it to whatever temperature you feel comfortable with. 145-150 for tenderloins, but roasts with a bone should be a bit longer. I remove mine at 140-145, cover and let rest for 10 minutes and they always come out perfect. Use a thermometer guys! Important for this type of cooking.
• Vinaigrette -- Pork is done. While it rests, make the vinaigrette. Add everything except the olive oil to the blender and pulse a few times until well combined. Then slowly add in the olive oil and blend on low until the dressing becomes creamy and thick.
• Serve -- Just slice and drizzle the creamy vinaigrette over the pork. I love to serve the pork over a bed of rice on a large serving platter family style and the vinaigrette over the top. Serve some black beans, roasted veggies and my olive salad, for a great family style dinner. ENJOY this unique and great pork tenderloin!

CUBAN PORK TENDERLOINS

Steps:

• In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat.
• Place the bag in a large bowl and refrigerate for 24 hours.
• Set oven to 400 degrees.
• Transfer the tenderloins to a baking dish and discard the marinade.
• Cook for about 25 minutes.
• Let stand for 5 minutes before slicing.