Mia Cucina is serving stuffed Cuban pork tenderloin today, with sides of parsley red potatoes and Brussels sprouts. Split the loin down the middle lengthwise so that it will open up like a book. Put it between 2 pieces of plastic wrap and pound it with a kitchen mallet or heavy skillet to about 1/2 in. thick. Spread the whole piece with 2 T of whole-grain Dijon mustard and 1/3 cup chopped fresh cilantro. Then put 3 slices of thin Swiss cheese that have been cut in half over all. Put 1/3 C chopped bread & butter pickles over the cheese. Roll the meat up into a log, starting with the long side. Secure it with string about every 1-2 inches so that it will stay together in a tight roll. Sprinkle with S & P, bake for 40 min at 350. A little putszy, but worth it! Dessert will be home-made pound cake with assorted berries and cream.
Posted on: Sun, 25 Jan 2015 20:16:13 +0000