Garlic Cilantro - Stuffed Cuban Pork Tenderloin
1 (1 pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped parsley
3 thin slices swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
2 tablespoons La Quinta Olive Oil GARLIC CILANTRO Balsamic Vinegar
1/4 teaspoon Kosher Salt
1/4 teaspoon freshly ground pepper
- Preheat grill to medium-high heat
- 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 over pork, drizzle balsamic vinegar over mustard. Sprinkle with parsley. 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 with salt and pepper.
- Place the pork on a grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155 degrees, turning after 10 minutes. Remove from grill, drizzle with garlic cilantro balsamic vinegard and let stand for 5 minutes. Cut into 12 slices. Yield 4 servings.