Stuffed Cuban Pork Tenderloin

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.