Stuffed Cuban Pork Tenderloin with Ham and Swiss
A Cuban-inspired pork tenderloin butterflied and stuffed with Swiss cheese, ham, and tangy dill pickle relish, then rolled and roasted to perfection. This impressive dish combines the classic flavors of a Cuban sandwich in an elegant presentation perfect for dinner parties or special family meals. The mustard adds sharpness while the pickle relish provides a bright acidic contrast to the rich pork and cheese.
Ingredients
- 1 ¼ lb pork tenderloin, trimmed of fat
- 1 tablespoon yellow mustard
- 6 slices Swiss cheese, thin, 0.5 oz each
- ⅓ cup dill pickle relishchopped cornichons1:1none
More authentic French touch
- 3 slices deli ham, about 1/4 lb
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- 1
Heat oven and line pan with parchment paper
- 2
Butterfly the tenderloin by cutting horizontally one-third up from bottom, stopping before edge
- 3
Make second horizontal cut through thicker portion, stopping before edge to create second flap
- 4
Flatten tenderloin under plastic wrap and pound to even thickness
- 5
Spread mustard down center and layer with cheese, pickle relish, and ham
- 6
Roll tightly lengthwise and tie securely with twine
- 7
Brush with oil and season with salt and pepper
- 8
Brown all sides in hot skillet
- 9
Transfer to oven and roast until internal temperature reaches target
- 10
Rest under foil before slicing and serving
Tips
Use a sharp knife and work slowly when butterflying to avoid cutting through the meat completely
Tie the rolled tenderloin at 1-inch intervals to ensure even cooking and maintain shape
Let the meat rest after browning before transferring to prevent juices from running out
Good to Know
Refrigerate up to 3 days wrapped tightly
Can be stuffed and tied up to 1 day ahead, refrigerate until ready to cook
Slice and serve warm with extra mustard on the side
Common Mistakes
Don't skip the resting period or juices will run out when sliced
Tie securely to prevent filling from leaking during cooking
Substitutions
Dairy-Free Swaps
General Alternatives
More authentic French touch
FAQ
Can I make this ahead of time?
Yes, you can stuff and tie the tenderloin up to 24 hours ahead. Keep refrigerated and bring to room temperature before cooking.
What if I don't have kitchen twine?
Use toothpicks placed every inch along the seam, but remove carefully before slicing as they can break inside the meat.
How long will leftovers keep?
Cooked stuffed tenderloin keeps 3-4 days refrigerated. Slice only what you need and store the remainder whole for better texture.