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Cubano Pork Tenderloin

Looking around for a lower carb alternative to the Cubano sandwich, I thought it would be fun to try stuffing a marinated pork tenderloin with the ingredients used in the sandwich. The results-fantastic! Of course, you can always add some tasty Cuban Bread on the side. This is also delicious served with Cilantro Lime Rice, Cuban Mango and Black Bean Salsa, or Black Bean and Corn Salsa, or Cuban Green Salad with Black Beans and Avocados for a real trip to Cuba without leaving home--Barb L.

Serves: 4


For the marinade:

1 pork tenderloin, trimmed of fat with silver skin removed

4-5 cloves garlic, minced

¼ freshly squeezed orange juice

2 Tbsp freshly squeezed lime juice

1 Tbsp Flying Olive Garlic, Persian Lime, Blood Orange, Chipotle, Harissa, or Cayenne Red Chili Pepper Extra Virgin Olive Oil or a Combination of Choice (We like ½ Tbsp Lime and ½ Tbsp Blood Orange)

1/2 Tbsp dried oregano

1 tsp ground cumin

a pinch of red pepper flakes, if desired

Salt and freshly ground black pepper, to taste

Pinch of red pepper

Stuffing the Tenderloin:

1-2 Tbsp Flying Olive Garlic, Persian Lime, Blood Orange, Chipotle, Harissa, or Cayenne Red Chili Peppe Extra Virgin Olive Oil (you can use the same oil(s) as above or branch out and use something else)

2 Tbsp Dijon or yellow mustard

2-3 slices thinly sliced deli or leftover ham, halved

¼ cup chopped dill pickles or well-drained dill pickle relish

4 Swiss cheese slices, cut in half


Using a thin knife, trim the silver skin and fat from the tenderloin. Starting at the tapered end, cut a long slit in the tenderloin, stopping just short of the other long side. Open it up like a book.

Whisk together the marinade ingredients.   Place the open tenderloin in a zip-lock bag. Add the marinade and flip the bag a few times to coat the tenderloin. Check to be sure it is still “open” so that the marinade covers all the surfaces. Refrigerate for 1 hour, flipping the tenderloin occasionally, if possible.

Preheat the oven to 425 degrees F.

When you are ready to start cooking the tenderloin, line a baking pan with foil. Remove the tenderloin from the marinade and place it on a plate or cutting board. Discard the marinade. Pat the tenderloin with paper towels to remove most of the moisture.Brush about 1-2 Tbsp of the Flying Olive EVOO of Choice over each side of the inside of the tenderloin, then the mustard on both sides. Place the slices of the cheese over one long side. Then, add the ham slices, the dill pickles or pickle relish, and more cheese. Close the tenderloin “book” and tie it closed at 1” intervals using kitchen string. Don’t be concerned if some of the tenderloin “stuffing” leaks out. Push as much as possible back into the tenderloin and discard the rest.

Place the stuffed tenderloin in the prepared foil-lined pan, seam side down. Place in the oven for approximately 20-25 minutes. An instant read thermometer should read 150-155 degrees when the pork is done (it will cook more under foil).   Be careful not to overcook the pork as it will become very dry. Let it rest 10-15 minutes under a foil tent. Cut the strings,slice it into ½” pieces, and serve.

Submitted by Barb L.