• 8servings
  • 45minutes
  • 730calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pork tenderloins, butterflied and pounded thin (3/4 - 1 lb each)

  2. 3 tablespoons olive oil (to saute the pork)

  3. 1 cup olive oil

  4. 4 tablespoons lemon juice

  5. 4 tablespoons orange juice

  6. 2 teaspoons dried oregano

  7. 2 tablespoons minced garlic

  8. 2 teaspoons cumin

  9. 1/2 teaspoon red pepper flakes

  10. 3 cups fresh cuban bread cubes

  11. 1 cup milk

  12. 2 tablespoons fresh parsley

  13. 2 teaspoons minced garlic

  14. 1 1/2 cups grated swiss cheese

  15. 16 thin dill pickle slices

  16. 8 slices provolone cheese

  17. 16 slices of baked ham

  18. 1/2 teaspoon salt

  19. 1/4 teaspoon black pepper

  20. 3/4 cup olive oil

  21. 1/4 cup white wine vinegar

  22. 1 tablespoon shallot , fine chopped

  23. 1 1/2 tablespoons Dijon mustard

  24. 3 tablespoons heavy cream

  25. 2 teaspoons lemon juice (fresh)

  26. 1/4 teaspoon dried oregano

  27. 1 pinch sugar

  28. salt

  29. pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Stuffing -- Not very hard.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 5-150 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.

  12. 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.

  13. 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!


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