Cubano Stuffed Pork Tenderloin

Cubano Stuffed Pork Tenderloin
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  • About (1) 112lb Pork Tenderloin
  • Deli Ham
  • Swiss Cheese
  • Sliced Dill Pickles
  • Salt & Pepper
  • Olive Oil
  • John’s Cubano Sauce Recipe listed below
  • Wax Paper
  • Saran Wrap
  • Meat Tenderizer
  • Cast Iron Pan

Ingredients for John’s Cubano Sauce

  • 1 Cup Whole Grain Mustard
  • 2 Tablespoons Harry and David’s Onion Pepper Relish
  • 1 Tablespoon Cilantro
  • 1 Tablespoon Cumin
  • 1 Tablespoon Orange Juice
  • 1 Glove Garlic Grated
  • 1 Tablespoon Honey
  • Salt & Pepper


  1. The first thing you will need to do is make John’s Cubano Sauce. Combine all ingredients in a blow mix well then add salt and pepper to taste. Set aside.
  2. Preheat oven to 350°
  3. To prepare the port tenderloin first trim off excess fat then butterfly the tenderloin making sure you do not cut all the way through the tenderloin.
  4. Lay down a piece of wax paper, place of piece of saran wrap on top of the wax paper then the tenderloin finishing with a piece of saran wrap on top of the tenderloin. Using the meat tenderizer pound out the tenderloin until it is about a 12” thick.
  5. Lightly salt and pepper both sides of the tenderloin. Spread one 13” cup of the Cubano sauce on one side of the pork tenderloin, you can add more if you would like. Add one layer of the Deli Ham then one layer of dill sliced pickles finishing off with one layer of swiss cheese.
  6. Roll the tenderloin then tie closed with the butcher’s twine.
  7. Add a Tablespoon of Olive Oil to your cast iron pan heat on high heat. Sear the pork tenderloin about 2 minutes on each side until golden brown. Put pan in the oven and cook tenderloin about 20 to 25 minutes until internal temperature reaches 145°.
  8. Remove from oven and coat with additional sauce then let rest for about 10 minutes.
  9. Slice and serve with Black Bean and Corn Salad

One thought on “Cubano Stuffed Pork Tenderloin

  1. Michele Wulderk says:

    Hi Sherry and John- I made your Cuban Stuffed Pork Tenderloin and it was delicious! This is a keeper and thanks for sharing.

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