For an extra layer of flavor, marinate the pork tenderloin in a mojo marinade for at least 30 minutes before stuffing and rolling. Ensure the Gruyere cheese is freshly grated for optimal melting and flavor distribution. When searing the tenderloin, avoid overcrowding the pan to ensure even browning. Work in batches if necessary.
Cubano Pork Tenderloin
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS39
Embark on a culinary journey with this Cubano-inspired pork tenderloin, a delightful fusion of savory ham, nutty Gruyere, and aromatic herbs, all embraced by a succulent pork loin. A guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol115 mg
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Fiber0 g
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Protein36 g
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Saturated Fat11 g
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Sodium653 mg
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Sugar1 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C).
02
StepHeat 1/2 tablespoon oil in 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.
03
StepPlace 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.
04
StepChop 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.
05
StepHeat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
06
StepTransfer 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.
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Edwina Lubowitz
Jun 28, 2025I was a little intimidated by the pounding, but it was easier than I thought and made a big difference in the final result.
Odie Stroman
Apr 14, 2025I used Swiss cheese instead of Gruyere, and it worked out great.
Ignacio Rohan
Mar 21, 2025I added a little pickle relish to the onion mixture and it was amazing!
Annetta Kreiger
Mar 19, 2025Next time I might try adding a little bit of roasted pork to the filling.
Roderick Jones
Mar 4, 2025Easy to follow and delicious!
Mekhi Lockman
Feb 14, 2025This recipe was a huge hit! My family loved the combination of flavors.