Phil’s love for Cuban sandwiches and grilling brought this stuffed tenderloin to life. This is a great, quick weekday dinner or perfect way to spice up a barbeque. This will add a little something interesting to your meal planning with little prep time. The key is using a really good, whole grain mustard to give it that zip. We like Inglehoffer Stone Ground mustard, although there are similar varieties at most grocers. Now on to the pickle debate: sweet vs. dill. I’m a dill pickle lover, so we use dill pickle relish on ours, but my parents have used other types of interesting pickle/pepper relishes and liked it as well.
We typically buy the packages of pork tenderloin that have two loins per pack and average 2-3lbs total weight. If you are using a 1 – 1.5 lb pork loin, plan to feed around 3 adults. If you have 4-6 in your family, make both or use a larger pork loin. We serve this with veggies, but the leftovers do make a great sandwich!
- 1-1 ½ lb pork tenderloin
- 2 T+ whole grain mustard, we like Inglehoffer Stone Ground Mustard
- 4 T+ chopped dill pickle chips (or drained relish)
- 4 slices of Swiss cheese, halved
- ½ t salt
- ½ t fresh ground pepper
- 1. Preheat grill to medium to high heat 450
- 2. Cut ¾ of the way through the pork loin, lengthwise. Cover with parchment paper and use mallet to pound out to approximately ½ inch thickness.
- 3. Open loin and spread mustard so the entire surface is covered, then top with pickles. Place 4 cheese halves on each side of the loin, then close with toothpicks or twine.
- 4. Place loin on foil and place on lower rack for 10 minutes. Move to indirect heat for another 20 minutes until internal temperature is 145 degrees or to your preferred doneness (note: if you let the meat rest, it will continue to cook).
- 5. Remove pork and cover in foil, to rest for 5-10 minutes.
- 6. Slice into 1" medallions and serve (don't forget the toothpicks).