Stuffing For The Adventurous Cuban Style Recipes

STUFFED CUBAN PORK TENDERLOIN

Stuffed Cuban Pork Tenderloin image

Five ingredients are all you need for this flavor-packed pork tenderloin dinner, stuffed with melty cheese, ham, dill pickle relish and mustard.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/4 lb pork tenderloin, trimmed of fat
1 tablespoon yellow mustard
6 thin slices Swiss cheese (0.5 oz each)
1/3 cup dill pickle relish
3 deli slices ham (about 1/4 lb)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Insert knife one-third of way up from bottom of tenderloin along 1 long side, and cut horizontally, stopping 1/2 inch before edge. Open up flap.
Keeping knife parallel to cutting board, cut through thicker portion of tenderloin about 1/2 inch from bottom of tenderloin, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread mustard down center of tenderloin. Top with cheese slices, pickle relish and ham slices, folding to fit, if necessary.
Tightly roll up tenderloin lengthwise, and tie tightly with twine. Brush tenderloin with oil, and sprinkle with salt and pepper.
Heat 12-inch nonstick skillet over medium-high heat. Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
Remove strings from pork; cut into 1/2-inch slices. Serve with extra mustard, if desired.

Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fiber 0 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 0 g, TransFat 0 g

STUFFING FOR THE ADVENTUROUS (CUBAN-STYLE)

Stuffing for the Adventurous (Cuban-Style) image

Found in the most recent email I received from Grandparents.com, this unique recipe is by Miami-based celebrity chef Douglas Rodriguez who (at 43 yrs of age) has been hailed as the Godfather of Nuevo Latino Cuisine . He is also a cookbook author & owner of award-winning restaurants in Miami, Philadelphia, Scottsdale & Chicago. This recipe shares his fondness for the Thanksgiving holiday, his memories of his apron-clad grandmother cooking in their Miami kitchen & his Cuban heritage. (Times have been estimated. 20 min was allowed for ingredient prep & the overall times reflect only the time spent getting the stuffing ready for the turkey or the oven.) Enjoy !

Provided by twissis

Categories Vegetable

Time 45m

Yield 10-12 Side-dish Servings, 10-12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chicken stock or 2 cups chicken broth
1/2 cup olive oil
1 small onion (cut in a 1/2-in dice)
3 garlic cloves (minced)
1 stalk celery (cut in a 1/2-in dice)
1/2 cup carrot (diced)
1 red bell pepper (seeded & cut in a 1/2-in dice)
2 cups fresh corn kernels (approx 4 ears)
1 lb chorizo sausage (cut in a 1/2-in dice) or 1 lb salami (cut in a 1/2-in dice)
1 lb cornbread (crumbled)
salt & pepper
1 bunch scallion (chopped)
2 tablespoons fresh thyme leaves (chopped)

Steps:

Reduce chicken stock in a saucepan over med-high heat to 1 cup.
Heat olive oil in a heavy-bottom sauté pan or skillet & add the onion, garlic, celery, carrot, bell pepper, corn & chorizo. Sauté for 10 min, stirring occ, till the celery & onion are soft.
Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together. Season w/salt & pepper to taste & stir in the scallions & thyme.
Remove the pan form the heat & set aside to cool completely, till you are ready to stuff your turkey. If you choose not to stuff the bird, bake in a casserole dish at 350F for 1 hr, covered.
NOTE: Yield = 10-12 servings . *or* . enough to stuff a 20-25 lb turkey.

Nutrition Facts : Calories 482.8, Fat 32.5, SaturatedFat 9, Cholesterol 59.6, Sodium 945.1, Carbohydrate 31.6, Fiber 1.8, Sugar 4.2, Protein 16.9

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