Stuffed Cuban Pork Tenderloin - cooking recipe

Ingredients

1 (1 lb) pork tenderloin, trimmed
2 tablespoons Dijon mustard, whole grain
1/3 cup fresh cilantro
3 thin swiss cheese slices, halved
1/3 cup bread and butter pickles, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Preheat grill to medium-high heat.
Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat.
Open halves, laying tenderloin flat.
Place tenderloin between 2 sheets of plastic wrap.
Pound to 1/2 inch thickness using a meat mallet, or heavy skillet.
Spread Dijon mustard evenly over pork; sprinkle with cilantro.
Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
Sprinkle evenly with salt and pepper.
Place the pork on a grill coated with cooking spray,.
Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
Remove from grill.
Let stand covered for 5 minutes.
Cut into 12 slices.