Cuban Stuffed Pork Loin

Cuban Stuffed Pork Loin

I haven’t come across a SkinnyTaste recipe I didn’t like. But, this is hands down my absolute favorite. It’s a little sweet in the rub but salty from the ham, pickles and swiss cheese on the inside. I add a little more filling and little more rub than what calls for in the original SkinnyTaste recipe. You’ll see pictured dill pickle spears because that’s all we had but dill pickle slices work better so it’s not so fully stuffed. You will need kitchen twine or toothpicks. We ate it with roasted broccoli but would be delicious with potatoes or rice. 

Ingredients

Pork
1 Pork loin
4 Tablespoons yellow mustard
About 4 ounces thinly sliced deli ham
About 7 slices of swiss cheese
About 6 slices of dill pickles
Dry Rub
2 Tablespoons brown sugar
1 Teaspoon salt
1 Teaspoon garlic powder
1 Teaspoon chili powder
1 Teaspoon ground cumin
¼ Teaspoon oregano
¼ Teaspoon ground black pepper

Directions
Preheat oven to 425 degrees. Combine all the ingredients for the dry rub in a small bowl and set aside. For the pork cut a slit down the center of the tenderloin horizontally, not all the way through to open like a book. Cover with a piece of plastic wrap and pound with a mallet until ¼ inch thick. Remove plastic and spread the mustard all over the inside of the pork. Next layer on the ham then swiss cheese. Lay the pickles in the middle. 

Starting on each end, roll the pork up and tie every half inch or so. Stuffing the filling back in and tie pretty tight. Rub the spice mixture all over the pork.

 Place in a baking dish like a 9x13 pan. Roast for about 35-45 minutes. Remove from oven and cover with tin foil and let rest for about 10 minutes. Slice and serve!