Cuban Pork Loin
Cuban Pork Loin
Rolled in a tender pork loin, Cuban Pork Loin is packed with all the flavors of the popular sandwich!
#Cuban #Pork #Loin
Ingredients
- 1 center-cut pork loin, about 3 pounds
- 2 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 3 teaspoons garlic salt
- 1 tablespoon dried parsley
- 2 tablespoons Dijon mustard
- 1 pound sliced ham, dried with a paper towel
- 5-6 Dill pickles, sliced lengthwise
- 1 block (8 oz) Swiss cheese, shredded
Instructions
- Preheat oven to 450°F.
- Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
- Open the loin like a book.
- Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
- Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.
- In a small bowl, combine oil, salt, garlic, and parsley. Rub over both sides of pork loin.
- Top the pork loin with mustard, ham, pickles and swiss cheese.
- Tightly roll the pork loin to completely enclose all of the fillings.
- Using cooking twine, tightly secure the roll.
- In an oven-safe skillet, over medium heat, add a tablespoon of olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side), turning the loin a total of 4 times.
- Transfer the skillet to the oven and cook for 35-40 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.
- Slice and serve warm.
Original Recipe Article from iamhomesteader.com
Get Other Delicious Recipes from foodday.belainda.com
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