Thursday, May 20, 2010


Norman LOVES a Cuban Sandwich. It is a good combination, the sour of the pickle with the salty/sweet of the pork. So, I was hopeful that those same flavors would work in this roast. They did! This was so very yummy and super easy, yet looked totally impressive.
3 lb. pork tenerloin
1/2 c. orange juice
Juice from 2 limes
1/2 tsp. cumin

3 slices baked ham
3 slices gouda cheese
1-2 dill pickles, sliced thin

Preheat oven to 350.

Most pork loins are pretty lean, and you want a bit of fat on the side that will be 'up' in the oven for color. But, trim if there seems to be any thick fatty areas.

Okay, now with the 'bit of fat' side up, take a sharp knife and, starting about an inch in from the end of the roast, cut 3/4 of the way through the depth of the roast. Do not cut all the way to the bottom. Continue down the length of the roast, stopping about an inch away from the end. Think canoe, you basically want to turn your roast into a canoe. Now, you want to create a bit more room to 'stuff' your roast. So, inside the slit you have just made, make 2 additional slits about halfway down each side of the inside of the canoe. You DO NOT want to cut all the way through the roast, you just want to make the space inside the canoe a bit bigger. See in the picture above? How it forms that 'W'? You can see the 3 slits there.

Okay, now in a large measuring cup, mix the orange juice, lime juice, cilantro, salt and pepper. Pour this over and around the roast. Rub the marinade into the roast, its yummy if you really get that cilantro into the roast. Cover and let marinade in the fridge for at least 2 hours.

Now, we are going to 'stuff' the roast. You should not rinse off the marinade. Take the sliced ham and lay it into the roast, smoosh it down in there. Next, take half of the pickle slices and lay them on top of the ham. Cover with the cheese. I took the remaining pickle slices and laid them over the top of the roast. I thought it gave it a nice, finished look...see top picture.

Bake for about 1 1/2 hours. Internal temp should be about 165.

Let the roast cool for 10 minutes before you slice it.

No comments:

Post a Comment