Chris and I have made Cuban sandwiches and really enjoy them. This is a little spin on it. I am also wondering if we couldn't play with this recipe and use turkey tenderloins with different cheese and herbs. Stay tuned for that plan.
1 pork tenderloin, trimmed
2 tbsp. whole grain Dijon mustard
1/3 C. chopped fresh cilantro
3 thin slices Swiss cheese
1/3 C. bread and butter pickles
1/4 tsp. salt.
1/4 tsp. freshly ground black pepper
Cooking spray
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 tenderloing between 2 sheets of plastic wrap; pound to 1/2 inch thichness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle over cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with the 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 22 minutes or until a thermometer registers 155 degrees; turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes.
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