Grilled Cuban Pork Tenderloin Roulade: The Ultimate Ham & Swiss Stuffed Pork Recipe
A grilled pork tenderloin is always a welcome meal, but prepare to elevate your grilling experience with this incredible Cuban Pork Tenderloin Roulade. This isn’t just another grilled meat; it’s a culinary adventure that transforms a simple tenderloin into a flavor-packed masterpiece. Inspired by the classic Cuban sandwich, this recipe brings together tender pork, zesty citrus marinade, savory ham, and gooey Swiss cheese, all grilled to perfection. It’s a fantastic way to introduce exciting new flavors to your backyard barbecue or a sophisticated centerpiece for a dinner party, offering versatility and deliciousness in every bite.
Why You Will Love This Stuffed Pork Tenderloin Recipe
There are countless reasons to fall in love with this Grilled Cuban Pork Tenderloin. First and foremost, it’s incredibly delicious! Beyond that, it’s a truly creative and impressive way to prepare pork tenderloin, taking it from ordinary to extraordinary. Imagine a succulent pork tenderloin, expertly butterflied and pounded thin, then generously marinated in a vibrant, zesty citrus mixture. This flavorful canvas is then stuffed with layers of salty, savory deli ham and creamy, melty Swiss cheese, before being rolled and grilled. The result is a stunning presentation and an explosion of classic Cuban flavors that will absolutely thrill your taste buds and impress your guests.
Achieving the perfect roulade might seem intimidating, but this recipe guides you through it, adding a fantastic accomplishment to your cooking repertoire. Plus, pork tenderloin is a relatively inexpensive cut of meat, making this an accessible yet elegant option for any occasion – from a casual weekend cookout to a more formal dinner party. Its versatility also means you can serve it in various ways, ensuring it never gets boring.
To complement this magnificent pork tenderloin, consider serving it with some delightful sides. Our Garlic Butter Roasted Mushrooms offer an earthy, savory contrast, while the creamy richness of Basmati Rice Risotto (Stick Of Butter Rice) or our classic Creamy Mushroom Risotto would create a truly memorable meal. These pairings will enhance the complex flavors of the pork, providing a balanced and satisfying dining experience.
Essential Ingredients for Your Cuban Pork Adventure
Gathering the ingredients for this sensational Cuban pork tenderloin is a breeze, as everything can be found at your local grocery store. The star of the show, of course, is a couple of high-quality pork tenderloins. For the vibrant, signature Cuban marinade, you’ll need fresh oranges and limes, which provide that essential bright, tangy note. Simple seasonings like salt and pepper will enhance the natural flavors, while fresh garlic adds a pungent depth. A touch of olive oil helps to emulsify the marinade and tenderize the meat. Finally, the aromatic duo of ground cumin and coriander infuses the pork with a warm, earthy, and distinctly Cuban spice profile – transforming it from good to truly great. It’s a surprisingly simple list for such an impressive dish!
This recipe focuses on the core components for the Cuban pork tenderloin itself. However, if you plan to create a mouth-watering Cuban sandwich with your grilled pork, there are a few optional additions you’ll want to consider. These include crispy dill pickles, tangy yellow mustard, and extra slices of Swiss cheese, all nestled within a toasted hoagie roll. If you’re simply planning to slice the tenderloin into elegant medallions for a platter, you can easily omit these extra sandwich fixings. For a precise breakdown of quantities and a comprehensive list, be sure to consult the recipe card below.
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Marinating The Cuban Pork Tenderloin for Maximum Flavor
The secret to this tenderloin’s incredible flavor starts with proper preparation and marination. Your first step is to “roll-cut” the tenderloin. This technique allows you to flatten the meat into a uniform thickness, creating a perfect canvas for stuffing and ensuring even cooking. Begin by trimming any excess fat and the tough silver skin from the tenderloin using a sharp knife. This step is crucial for both tenderness and flavor absorption.
Once trimmed, lay the tenderloin on a cutting board. Start about a half-inch from the bottom and carefully make a long, horizontal cut along the length of the tenderloin, stopping about a half-inch from the other side. This essentially opens it up like a book.
Now, open that section flat. You’ll then make another horizontal cut from the new top portion, again stopping about a half-inch from the edge. This process allows you to unfold the tenderloin into a flat, wide piece, much like a trifold map. If you’re a visual learner, this video provides an excellent demonstration of the roll-cutting technique.
After your tenderloin is roll-cut, lay a sheet of plastic wrap on your counter, place the tenderloin on it, and cover it with another sheet of plastic wrap. Using a meat mallet, gently but firmly pound the tenderloin until it’s an even, consistent thickness of about 1/2 inch. This ensures quick and even cooking.
Next, prepare your vibrant Cuban marinade. Juice the fresh oranges and limes into a bowl. To this, add your aromatic spices: ground cumin and coriander, along with a good pinch of salt and freshly cracked black peppercorns. Drizzle in the olive oil and whisk all the ingredients together until well combined. The citrus juice is key here, as its acidity not only brightens the flavors but also works to tenderize the pork.
Place the flattened pork tenderloins into a large, non-reactive receptacle, such as a baking dish or a large zip-top bag. Pour the prepared marinade generously over the pork, ensuring it’s completely submerged and coated. For extra flavor, toss in a few of the juiced citrus halves and the peeled garlic cloves. Marinate the pork for two hours. Halfway through the marination period, give the meat a gentle turn or massage to ensure all surfaces are evenly exposed to the flavorful liquid, guaranteeing a deeply infused and tender result.
Crafting Your Cuban Pork Tenderloin Roulade
Once the tenderloins have absorbed all that wonderful Cuban flavor, it’s time to prepare them for grilling. Carefully remove the pork tenderloins from the marinade and pat them thoroughly dry with paper towels. Removing excess moisture is crucial for achieving a good sear on the grill. Lay one flattened tenderloin out horizontally on your work surface.
Now, arrange slices of deli ham and Swiss cheese neatly in the middle of the tenderloin, leaving a small border around the edges. This filling will create the iconic “Cuban sandwich” flavor profile within your pork. You can optionally add a thin layer of dill pickles or a smear of mustard directly into the filling for an extra kick of tang. However, my personal suggestion is to serve these items on the side after grilling, allowing everyone to customize their experience.
To begin forming the roulade, turn the tenderloin so that the longest edge is facing you. Carefully tuck in a small portion of the tenderloin on each end, creating a neat edge. Then, starting from the edge closest to you, roll the tenderloin away from you as tightly as possible. The key here is to keep the roll firm and compact, ensuring the ham and Swiss cheese remain securely wrapped inside and don’t slide out during cooking. This tight roll helps maintain the shape and prevents the filling from escaping.
To ensure your roulade maintains its shape while grilling, you’ll need to secure it with butcher’s twine. Cut about four lengths of twine and briefly soak them in water – this prevents them from burning on the grill. Tie the tenderloin at even intervals along its length, creating a series of snug loops that hold the roll together. Repeat these steps with your second tenderloin, then set both aside, ready for their journey to the grill.
Grilling Your Perfect Cuban Pork Tenderloin Roulade
Grilling this Cuban Pork Tenderloin Roulade requires a two-zone setup on your grill, which allows for both searing and gentle cooking. Start by preheating your grill, establishing one zone for direct, high heat and another for indirect, lower heat. Once your grill grates are hot, lightly oil them (or brush a touch of olive oil directly onto the tenderloins) to prevent sticking and promote beautiful grill marks.
Place the tied tenderloins directly over the high-heat zone. Grill each side for a few minutes, rotating periodically, until you achieve your desired level of char and golden-brown crust. Some grill masters love a deep, dark char for extra smoky flavor, while others prefer a lighter browning. There’s no wrong answer here; go with what you enjoy!
Once you’ve achieved that satisfying sear, carefully move the stuffed tenderloins to the indirect heat side of the grill. Close the lid and allow them to continue cooking gently. This indirect heat will ensure the pork cooks through evenly without burning the exterior, and it gives the ham and Swiss cheese inside time to become wonderfully melty and integrated.
note
To truly nail the perfect doneness, an instant-read meat thermometer is your best friend. If you don’t already own one, I highly recommend investing in one – it’s a game-changer for all your cooking. We personally rely on a Thermopen from ThermoWorks for its accuracy and speed. If you’re an Amazon fan, this instant-read thermometer is another excellent and reliable option.
Once the internal temperature of the pork reaches about 142°F in the thickest part, remove it from the grill and let it rest on a cutting board, tented loosely with foil. During this resting period, carryover cooking will continue to raise the temperature by a few degrees, bringing it to a perfect, juicy 145°F. This resting time is crucial for the juices to redistribute throughout the meat, ensuring every slice is incredibly tender and flavorful.
How To Serve Your Delicious Grilled Cuban Pork Tenderloin
The beauty of this Grilled Cuban Pork Tenderloin Roulade lies in its versatility and incredible flavor. You have a couple of fantastic options for serving, each offering a unique experience. One elegant way to present it is as a roulade. Simply remove the twine, slice the tenderloin into beautiful medallions, and arrange them on a platter. Serve with your favorite side dishes – perhaps some roasted vegetables or a fresh salad – and watch as your family and friends “ooh and aah” over the stunning presentation and irresistible aroma. The citrus notes from the marinade will shine through, perfectly balanced by the smoky undertones of cumin, creating a harmonious and unforgettable taste without being overpowering.
The combination of the savory ham and the wonderfully melty Swiss cheese creates a delightful “cherry on top” for this grilled dish. Each bite offers a medley of different flavor notes and satisfying textures that simply make it a joy to eat. The juicy pork, the salty ham, and the creamy cheese all come together in a perfect symphony.
However, if you’re anything like me, you have a deep appreciation for a proper sandwich, and this is truly how I savor every bit of this incredible pork. I highly, highly recommend giving this method a try – it transforms the roulade into an epic Cuban sandwich experience!
To make the ultimate Cuban sandwich, gather your essentials: some tangy mustard, crisp dill pickles, and sturdy hoagie rolls. Once the grilled pork tenderloin has cooled down to room temperature (or, even better, if you refrigerate it overnight, it will firm up and be much easier to slice thinly), carefully slice the pork into very thin pieces.
Prepare your hoagie rolls by lightly buttering the outside – this will give them a beautiful golden crust when grilled. Then, spread a generous amount of mustard on both inner sides of the roll. Begin layering your thinly sliced Cuban pork tenderloin, followed by additional slices of Swiss cheese.
Don’t be shy – repeat the layers! We want a couple of generous stacks of that flavorful marinated pork tenderloin and melty Swiss cheese. Top the meat and cheese with a few slices of dill pickles, then place the top half of the hoagie roll. Now, heat a skillet over medium heat. Once hot, place your assembled sandwich in the skillet. Using a sturdy spatula or a panini press, press down firmly on the sandwich, flattening it as much as possible. This compression is key to the Cuban sandwich experience.
Continue pressing until one side is beautifully golden brown and crispy. Flip the sandwich over and press again, ensuring it’s as flat as you can get it. Cook until the cheese is perfectly melted, oozing deliciously, and the hoagie roll is toasted to a deep golden brown. Remove from the skillet and let it rest for a minute or two to allow the cheese to set slightly.
Finally, cut your Grilled Cuban Pork Tenderloin Roulade sandwich in half diagonally and dive in! For me, this sandwich offers an even more fantastic combination of textures and flavors. The crunchy bread, the tender pork, the tangy mustard and pickles, and the rich, melted cheese all come together in perfect harmony. Each bite truly is better than the last.
If you’re looking to share this incredible flavor with a crowd, we’ve also whipped up some amazing sliders using the same recipe. Be sure to check out our Grilled Pork Tenderloin Cuban Sliders for a fantastic, bite-sized version!
So, don’t hesitate to give this incredible recipe a try. As I mentioned, there are so many delightful ways to enjoy this dish, whether as a sophisticated roulade or an epic sandwich. It’s not only fun to make but also budget-friendly, proving that incredible flavor doesn’t have to break the bank. These are truly the best kind of recipes!
Expert Tips for a Flawless Cuban Pork Tenderloin
- **Invest in a Panini Press:** If you’re a devout sandwich fan and plan on making this grilled Cuban sandwich often, a panini press is an invaluable kitchen tool. It makes achieving that perfectly flat, crispy sandwich effortless. We absolutely adore ours!
- **DIY Sandwich Press:** No panini press? No problem! Wrap a brick in heavy-duty aluminum foil and use it to press down on your sandwich in the skillet. It works wonders for achieving that classic flattened Cuban sandwich texture.
- **Pat Dry for Best Sear:** After removing the tenderloin from the marinade, ensure you pat it thoroughly dry with paper towels. This crucial step not only makes the rolling process easier but also prevents steaming on the grill, allowing you to achieve a beautiful, crispy sear.
- **Slice Easier When Chilled:** For perfectly thin and even slices, especially if you’re making sandwiches, refrigerate the grilled tenderloin overnight. The cold meat will be much firmer and easier to slice with precision.
- **Mind the Marinade Time:** The citrus-based marinade is quite acidic, which tenderizes the pork and helps it brown. However, do **not** marinate the meat for more than 4 hours. Extended exposure to the acid can break down the proteins too much, resulting in a mushy texture.
- **Oven Alternative:** Don’t have a grill or facing bad weather? You can still enjoy this recipe! Preheat your oven to 375°F (190°C) and bake the secured roulades for approximately 30-40 minutes, or until the internal temperature reaches 143°F. For added color and flavor, you can optionally brown the sides in a hot skillet before transferring to the oven.
Creative Variations to Spice Things Up
- **Add a Spicy Kick:** For those who enjoy a bit of heat, finely chop some jalapeños or sprinkle a pinch of red pepper flakes directly into the ham and Swiss cheese layer before rolling. This will add a delightful warmth to each bite.
- **Herbaceous Depth:** Introduce an aromatic layer by adding fresh herbs to your marinade. Rosemary, thyme, cilantro, or oregano would all complement the Cuban flavors beautifully, adding a fresh, herbaceous depth.
- **Sweet & Tangy Glaze:** During the last few minutes of grilling, brush the tenderloin with a homemade honey-mustard glaze. This will create a sticky, caramelized crust with a wonderful balance of sweet and tangy flavors, adding another dimension to the dish.
- **Cheese Alternatives:** While Swiss cheese is traditional for a Cuban sandwich, feel free to experiment with other good melting cheeses like provolone, mozzarella, or even a garlic and herb infused cheese for a unique twist.
Frequently Asked Questions (FAQ’s) About Grilled Cuban Pork Tenderloin
It is generally best to marinate the pork for no more than 4 hours. The marinade contains a high amount of citrus acid, which, if left for too long, can start to break down the meat fibers excessively, potentially leading to a mushy texture rather than a tender one.
Absolutely! While Swiss cheese is a classic for Cuban-inspired dishes, you can certainly substitute it with any good melting cheese you prefer. Provolone, mozzarella, or even a mild white cheddar would work well and offer a slightly different flavor profile.
To minimize cheese leakage, ensure you roll the tenderloin as tightly as possible. Tucking in the ends of the tenderloin before rolling also helps create a sealed packet. Most importantly, secure the roulade firmly with butcher’s twine at several points along its length – this is your best defense against escaping cheese!
No grill? No problem! You can easily cook this pork tenderloin in the oven. Preheat your oven to 375°F (190°C) and bake the roulades for approximately 25-30 minutes, or until the internal temperature reaches a safe 145°F (63°C). For a nice crust, you can optionally sear the tenderloin in an oven-safe skillet on the stovetop before transferring it to the oven.
Other Amazing Grilled Dishes You’ll Love
Carolina Grilled Chicken Burgers
Grilled Beer Brats with Peppers and Onions
Grilled Chicken Shawarma
Grilled Cuban Pork Tenderloin (Roulade) Recipe
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Ingredients
Main Ingredients
- 2 Pork tenderloins 2 to 3 lbs total
- 4 slices Ham Deli sliced
- 4 slices Swiss cheese Deli sliced
Marinade
- 2 Oranges juiced, about 1/2 cup
- 2 Limes juiced, about 1/4 cup
- 5 cloves Garlic
- 1 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Black peppercorns
Optional Ingredients For Grilled Cuban Sandwich
- Hoagie Rolls
- Mustard
- Dill pickles
- Swiss cheese
Instructions
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Roll cut the pork tenderloins: trim excess fat and silver skin, then cut lengthwise about 1/2 inch from the bottom, repeating the cuts to open the tenderloin like a trifold map. Pound to 1/2 inch thickness between plastic wrap.2 Pork tenderloins
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Juice oranges and limes, mix with cumin, coriander, salt, and pepper. Pour over the tenderloins in a large container, adding juiced fruit and garlic cloves. Marinate for 2 hours, moving the meat around halfway through.2 Oranges, 2 Limes, 5 cloves Garlic, 1 tbsp Olive oil, 1 tsp Cumin, 1 tsp Coriander, 1 tsp Black peppercorns
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Remove tenderloins from marinade and pat dry. Layer deli ham and Swiss cheese in the center. Tuck in the ends and roll tightly, securing with soaked twine.4 slices Ham, 4 slices Swiss cheese
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Set up a grill with direct and indirect heat zones. Oil the grates or tenderloins. Grill over direct heat to your preferred char, then move to indirect heat, cover, and cook until internal temperature reaches 142°F. Let rest until 145°F.
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Slice into medallions for a roulade or cool, thinly slice, and assemble into sandwiches with mustard, pickles, and more Swiss cheese on buttered hoagie rolls. Grill sandwiches in a skillet or panini press until golden brown and melty.Hoagie Rolls, Mustard, Dill pickles, Swiss cheese
Notes
Freeze: Slice the leftover tenderloin into medallions or leave whole. Wrap tightly in plastic wrap and then place in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.