Cuban Sammy Stuffed Pork Loin Mustard Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CUBAN SAMMY STUFFED PORK LOIN & MUSTARD VINAIGRETTE



Cuban Sammy Stuffed Pork Loin & Mustard Vinaigrette image

Ever had a Cuban Sandwich? The traditional cuban bread, ham, swiss and roast pork and of course mustard, all pressed and grilled. Well, this is my twist. Savory marinated pork tenderloin, good baked ham, swiss and provolone cheese, a fresh cuban bread stuffing and off course the dill pickles. Pan seared and then roasted in the oven to finish it off. The best part is the mustard vinaigrette is to drizzle over the slices to top it off. Serve with some yellow rice and a fresh cucumber, green olive, onion and tomato relish over fresh chopped salad.

Provided by SarasotaCook

Categories     Pork

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 31

2 pork tenderloin, butterflied and pounded thin (3/4 - 1 lb each)
salt
pepper
3 tablespoons olive oil (to saute the pork)
1 cup olive oil
4 tablespoons lemon juice
4 tablespoons orange juice
2 teaspoons dried oregano
2 tablespoons minced garlic
2 teaspoons cumin
1/2 teaspoon red pepper flakes
3 cups fresh cuban bread cubes
1 cup milk
2 tablespoons fresh parsley
2 teaspoons minced garlic
1 1/2 cups grated swiss cheese
16 thin dill pickle slices
8 slices provolone cheese
16 slices of baked ham
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon shallot, fine chopped
1 1/2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 teaspoons lemon juice (fresh)
1/4 teaspoon dried oregano
1 pinch sugar
salt
pepper

Steps:

  • Pork Tenderloins -- Now you can cut them yourself or just ask your butcher to do it. I just cut from top to bottom going about 3/4 of the way down. No you have two pieces, but still attached at the bottom.
  • Place a piece of saran or plastic wrap over the pork and pound the 2 pieces to about 1/2 - 3/4" thick. Tenderloins, "hence the term" tender and will pound out very easy. You can use a meat mallet, rolling pin or a small heavy can even. NOTE: Don't pound too close to the center. you don't want to break the 2 pieces in half. You still want want them to be connected at the bottom.
  • Marinade -- In a measuring cup or small bowl, add all the ingredients for the marinade and mix well. Add the tenderloins - 1 per baggie and add 1/2 the marinade in each baggie, close, and shake well to coat each tenderloin. Place in the refrigerator all day. At least 4 hours, no more than 8. You can also use a large NON metal pan to marinade, but I find the baggies or ziploc bags are so easy to use.
  • Stuffing -- Not very hard.
  • Pickles: Come sliced, or you can slice your own, but why not just buy them sliced. I used Vlassic Dill thin slices. Ham and provolone slices right from the grocery deli, pre sliced.
  • Bread: Soak the diced bread in the milk for just a few seconds and then squeeze dry. To the bread, add the cheese, parsley, garlic, salt and pepper and mix well. Note - grate your own swiss cheese if you can't find it grated.
  • Make the Pork Roll -- Remove from the vinaigrette and lay flat. Dry off both sides lightly with a paper towel. On the inside, press 1/2 of the bread and cheese stuffing on the tenderloin, leaving 1" border by one of the long ends, so when you roll it, the stuffing won't spill out.
  • For each tenderloin, top the bread and cheese stuffing with 1/4 quarter of the ham slices, 1/2 the dill pickles, 1/4 ham again and finish with 1/2 of the provolone slices. Roll up the tenderloin and secure with butchers twine. Repeat for the second tenderloin.
  • Sear the Pork -- In a large oven proof pan, I love cast iron for this, heat up the olive oil on medium high heat. Season the pork with salt and pepper and sear until golden brown on each side. Transfer to the oven.
  • Bake -- 400 Degrees for approximately 10-15 minutes until golden brown or the temperature registers 145 with all the stuffing, The pork will still be juicy and medium. But feel to cook it to whatever temperature you feel comfortable with. 145-150 for tenderloins, but roasts with a bone should be a bit longer. I remove mine at 140-145, cover and let rest for 10 minutes and they always come out perfect. Use a thermometer guys! Important for this type of cooking.
  • Vinaigrette -- Pork is done. While it rests, make the vinaigrette. Add everything except the olive oil to the blender and pulse a few times until well combined. Then slowly add in the olive oil and blend on low until the dressing becomes creamy and thick.
  • Serve -- Just slice and drizzle the creamy vinaigrette over the pork. I love to serve the pork over a bed of rice on a large serving platter family style and the vinaigrette over the top. Serve some black beans, roasted veggies and my olive salad, for a great family style dinner. ENJOY this unique and great pork tenderloin!

Nutrition Facts : Calories 730.2, Fat 69.3, SaturatedFat 17.7, Cholesterol 49.9, Sodium 750.3, Carbohydrate 14, Fiber 0.9, Sugar 2.5, Protein 15.4

STUFFED CUBAN PORK TENDERLOIN



Stuffed Cuban Pork Tenderloin image

Make and share this Stuffed Cuban Pork Tenderloin recipe from Food.com.

Provided by weekend cooker

Categories     Pork

Time 37m

Yield 12 slices, 4-6 serving(s)

Number Of Ingredients 7

1 (1 lb) pork tenderloin, trimmed
2 tablespoons Dijon mustard, whole grain
1/3 cup fresh cilantro
3 thin swiss cheese slices, halved
1/3 cup bread and butter pickles, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat grill to medium-high heat.
  • Cut a lengthwise slit down the center of the tenderloin two-thirds 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 Dijon mustard evenly over pork; sprinkle with cilantro.
  • Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
  • Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
  • Sprinkle evenly with salt and pepper.
  • Place the pork on a grill coated with cooking spray,.
  • Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
  • Remove from grill.
  • Let stand covered for 5 minutes.
  • Cut into 12 slices.

Nutrition Facts : Calories 224.5, Fat 9.6, SaturatedFat 4.6, Cholesterol 87.4, Sodium 556.8, Carbohydrate 5.1, Fiber 0.5, Sugar 2.5, Protein 28.1

STUFFED CUBAN PORK TENDERLOIN



Stuffed Cuban Pork Tenderloin image

Five ingredients are all you need for this flavor-packed pork tenderloin dinner, stuffed with melty cheese, ham, dill pickle relish and mustard.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 8

1 1/4 lb pork tenderloin, trimmed of fat
1 tablespoon yellow mustard
6 thin slices Swiss cheese (0.5 oz each)
1/3 cup dill pickle relish
3 deli slices ham (about 1/4 lb)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Insert knife one-third of way up from bottom of tenderloin along 1 long side, and cut horizontally, stopping 1/2 inch before edge. Open up flap.
  • Keeping knife parallel to cutting board, cut through thicker portion of tenderloin about 1/2 inch from bottom of tenderloin, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
  • Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread mustard down center of tenderloin. Top with cheese slices, pickle relish and ham slices, folding to fit, if necessary.
  • Tightly roll up tenderloin lengthwise, and tie tightly with twine. Brush tenderloin with oil, and sprinkle with salt and pepper.
  • Heat 12-inch nonstick skillet over medium-high heat. Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
  • Remove strings from pork; cut into 1/2-inch slices. Serve with extra mustard, if desired.

Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fiber 0 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 0 g, TransFat 0 g

More about "cuban sammy stuffed pork loin mustard vinaigrette recipes"

THIS EASY (REVERSE-SEARED!) STUFFED PORK LOIN IS AN INSTANT HOLIDAY …
4 days ago Serious Eats / Amanda Suarez. At first glance stuffing a pork loin roast may seem like an intricate process: The raw roast needs to be filleted open like a book to an even …
From seriouseats.com


ROAST PORK FOR CUBAN SANDWICH RECIPE RECIPES RECIPE FOR STUFFED
Steps: Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; …
From tfrecipes.com


20 PORK AND WITH MUSTARD VINAIGRETTE RECIPES - RECIPEOFHEALTH
sweet paprika, dry mustard, salt, fresh ground black pepper, ground star anise, ground ginger, ground allspice, cayenne, peanut oil, plus another 3 tb, shallot ...
From recipeofhealth.com


THE SAND IN MY SNOW BOOTS: SKINNYTASTE CUBANO PORK LOIN - BLOGGER
May 13, 2015 Rub the loin first with olive oil, then with the mixed spice rub. Pop that baby in the oven for about 35-45 minutes, depending on thickness. Mine typically takes the 45 minutes to …
From thesandinmysnowboots.blogspot.com


CUBAN SAMMY STUFFED PORK LOIN MUSTARD VINAIGRETTE RECIPES
Savory marinated pork tenderloin, good baked ham, swiss and provolone cheese, a fresh cuban bread stuffing and off course the dill pickles. Pan seared and then roasted in the oven to finish …
From menuofrecipes.com


GRISANTIS ITALIAN SPINACH RECIPES
Steps: Thaw spinach and squeeze out excess water. Now, squeeze some more and set aside. In a saute skillet, over medium heat, add olive oil and garlic.
From tfrecipes.com


TRADITIONAL CUBAN PORK ROAST RECIPE RECIPE FOR STUFFED
1 (8-pound) pork shoulder, bone-in: 2 sour oranges, juiced: 4 cloves garlic, chopped: 6 bay leaves: 2 tablespoons salt: 2 tablespoons pepper: 1/2 pound ham, thinly sliced
From tfrecipes.com


CUBANO STUFFED PORK LOIN RECIPE | GQUE BBQ | DENVER
Aug 22, 2018 In this video we take the Cuban flavors of Southern Florida and make a Cubano Stuffed Pork Loin. My goof friend Chris Gentry from Gentry’s BBQ is on the video to show you how its done. Skip to the video. Ingredients: …
From gquebbq.com


WICKED BBQ & ALMIROLA FAMILY CUBAN STUFFED PORK …
Add mustard on one side. Layer the ham, pickles, cheese, and onion over the mustard. Optional-add more mustard. Roll up the loin and set aside to wrap in butcher's twine. Lay 2 slices of bacon down over the twine. Lay the pork loin …
From pitboss-grills.com


CUBAN STUFFED PORK CHOPS WITH MUSTARD VINAIGRETTE RECIPE
This was actually an experiment from 2-3 different recipes, but it turned out so well I had to post it. It is a favorite with some of my friends. Plan ahead, because it is really best when marinated …
From recipezazz.com


CUBAN SAMMY STUFFED PORK LOIN & MUSTARD VINAIGRETTE
The Cuban Sammy Stuffed Pork Loin is a delicious and indulgent main dish that draws inspiration from the classic Cuban sandwich. This recipe takes the flavors of the sandwich - pork, ham, …
From recipewise.net


CUBAN SAMMY STUFFED PORK LOIN MUSTARD VINAIGRETTE RECIPES
Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and …
From tfrecipes.com


90788 CUBAN SAMMY STUFFED PORK LOIN MUSTARD VINAIGRETTE RECIPES
pork tenderloin , butterflied and pounded thin (3/4 - 1 lb each), salt, pepper, olive oil (to saute the pork), olive oil, lemon juice, orange juice, dried oregano, minced garlic,
From recipeofhealth.com


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Cuban Sammy Stuffed Pork Loin & Mustard Vinaigrette Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. …
From food.com


CUBAN PORK ROAST RECIPES RECIPE FOR STUFFED
Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
From tfrecipes.com


28 STUFFED PORK TENDERLOIN MUSTARD RECIPES - RECIPEOFHEALTH
extra virgin olive oil, extra virgin olive oil, leek, rinsed and chopped (white and light green parts only ), sweet apple, peeled and chopped (braeburn, honeycrisp, macoun), fresh
From recipeofhealth.com


20 STUFFED PORK TENDERLOIN DIJON MUSTARD RECIPES - RECIPEOFHEALTH
butter, oil, mushrooms, finely diced, onions or 3/4 cup shallot, finely diced, carrot, finely chopped, coarse unseasoned bread crumbs, fresh parsley, chopped, fresh ...
From recipeofhealth.com


6 STUFFED PORK WITH VINAIGRETTE RECIPES - RECIPEOFHEALTH
Get the best and healthy stuffed pork with vinaigrette Recipes! We have 6 stuffed pork with vinaigrette Recipes for Your choice!
From recipeofhealth.com


Related Search