Cuban Sammy Stuffed Pork Loin Mustard Vinaigrette Recipes

Steps:

• Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

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.

Steps:

• Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
• Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
• Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
• Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
• Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Steps:

• Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours., Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°. Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles.

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!

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1/2 tablespoon oil 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.
• Place 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.
• Chop 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.
• Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
• Transfer 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.