Sunday, February 12, 2012

Stuffed Cuban Pork Tenderloin

When D and I saw this recipe we thought it was a little odd with the Dijon Mustard. However we decided to have it anyway.

D made it.

I liked it better than D. He didn't get any pickles. I did and it was good. We both agreed that it would be better with a loin so the it could be stuffed better.

We had with Parmesan-Coated Potato Wedges, but I think we should have it with a vegetable next time.

Stuffed Cuban Pork Tenderloin

While the pork is cooking, add fresh vegetables to the grill for a complete meal.

YIELD: 4 servings (serving size: 3 slices)
HANDS-ON:15 Minutes
TOTAL:37 Minutes
COURSE: Main Dishes

1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

1. Preheat grill to medium-high heat.

2. 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. 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. Sprinkle evenly with salt and pepper.

3. 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.

Wine Match: A dry, medium-weight rosé, like Crios de Susana Balbo Rose of Malbec, Argentina ($12), has enough crisp acidity to match the stuffed pork's sweet-tart pickles and tangy Dijon mustard (two ingredients that would put the kibosh on most reds) yet just a smidgen of tannins to tango with the melted Swiss cheese. --Scott Jones

Nutritional Information
Calories: 215; Fat: 8.5g; Saturated fat: 4.5g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.6g; Protein: 30.6g; Carbohydrate: 4.6g; Fiber: 0.0g; Cholesterol: 93mg; Iron: 1.2mg; Sodium: 507mg; Calcium: 172mg

Cooking Light AUGUST 2011

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