Thursday, July 10, 2014
Knowing we'd be in ALASKA this week, I took the weekend before for ourselves to chill out which I almost feel guilty about, until something like this comes out of my kitchen. Ostensibly, we were supposed to be packing in advance of the trip but instead it was more like a sitting on the couch, reading a book, cooking a lot, and doing laundry type weekend. John and I have fallen into a terrible habit about packing.
Quite simply, we just don't pack until the day before we need to leave somewhere. This usually causes very late nights, very grumpy people, and inevitably, something that we were supposed to remember which ends up sitting on the couch while we are off doing whatever we are supposed to be doing. This Cuban Pork Tenderloin is similar - it sounds sophisticated and grown up but in reality, you likely have most of the ingredients in your fridge right now.
2 boneless center cut pork chops
4 tablespoons dijon mutard
1 tablespoon cilantro, chopped
2 dill pickles
4 slices Swiss cheese
2 slices ham
1 teaspoon salt
2 teaspoons black pepper
Preheat the oven to 350 degrees F. Slice the pork chops lengthwise, stopping when it is almost fully cut through. Pound out the pork chops so they are thin and rectangular in shape. Spread dijon mustard evenly over each pork chop. Add cilantro, pickles, 2 slices of Swiss cheese, and 1 slice of ham to the middle of each pork chop. Carefully roll the pork chops up and put them rolled side down, side by side, in a baking dish. Season with salt and pepper.
Bake for 25-30 minutes, until the pork is fully cooked through.
Alternatively, you can do these on the grill. Just be sure to secure the chicken rolls with twine so they do not come undone on the grill. Grill 15-20 minutes in total.
Serve with Cuban Rice & Beans.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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