Ah, the aroma of Cuban mojo—it’s like a tropical breeze you can taste. The zing of citrus, a hint of garlic, and that earthy cumin—each bite is a mini-vacation. I once tried it on a whim, and now it’s an obsession. It’s not just pork; it’s a celebration on a plate.
Steps
- Begin by preheating your oven to 450°F. Butterfly the pork loin by making a horizontal cut about one-third from the bottom, stopping an inch from the opposite end. Open it like a book and make another horizontal cut on the thicker side, stopping an inch from the edge, to create a flat surface.
- Cover the opened pork loin with plastic wrap and pound it to a consistent 1/3-inch thickness. In a small bowl, mix together olive oil, sea salt, garlic salt, and dried parsley. Rub this mixture over both sides of the pork loin.
- Spread Dijon mustard over the seasoned pork loin. Layer the surface with sliced ham, lengthwise sliced dill pickles, and shredded Swiss cheese.
- Carefully roll the pork loin tightly to enclose the fillings. Use cooking twine to secure the roll in place, ensuring the fillings remain inside.
- In an oven-safe skillet over medium-high heat, add a tablespoon of olive oil. Sear the rolled pork loin on all sides, about 5 minutes per side, turning it a total of four times to get an even sear.
- Transfer the skillet with the pork loin to the preheated oven. Cook for 35-40 minutes, occasionally basting the meat with pan juices, until the internal temperature reaches 145°F. Once done, slice and serve warm.
Ingredients
- 1 center-cut pork loin, approximately 3 pounds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 3 teaspoons garlic salt
- 1 tablespoon dried parsley
- 2 tablespoons Dijon mustard
- 1 pound sliced ham, dried with a paper towel
- 5-6 dill pickles, sliced lengthwise
- 1 block (8 ounces) Swiss cheese, shredded
FAQ
- How do I butterfly a pork loin for this recipe?
- To butterfly a pork loin, start by making a horizontal cut about one-third of the way up from the bottom. Open the thicker top flap like a book. Then, make another horizontal cut through the thicker part to create a trifold. This will provide a flat surface to layer the ingredients.
- What ingredients do I need to make Cuban Pork Loin?
- You will need a center-cut pork loin, extra virgin olive oil, sea salt, garlic salt, dried parsley, Dijon mustard, sliced ham, dill pickles, and shredded Swiss cheese.
- How do I ensure the pork loin is cooked properly?
- Preheat the oven to 450°F and cook the seared pork loin for 35-40 minutes until it reaches an internal temperature of 145°F. This ensures the meat is cooked to a safe temperature.
- Can I use another type of cheese if I don’t have Swiss cheese?
- While Swiss cheese is traditional for a Cuban sandwich flavor, you can substitute it with another mild cheese like provolone if needed.
- Is there a video tutorial for butterflying the pork loin?
- Yes, there is a video tutorial available in the Jalapeno Pork Loin recipe that demonstrates how to butterfly a pork loin.
Tips
- Use a sharp knife to butterfly the pork loin, making horizontal cuts to create a flat surface for even cooking and better flavor absorption. Pound the meat to a uniform thickness for optimal results.
- Season the pork loin generously with an olive oil, salt, garlic, and parsley mixture to enhance the flavors before adding the fillings.
- Make sure to tightly roll and secure the pork loin with cooking twine, ensuring all the fillings are properly enclosed and remain in place during cooking.
- Sear the rolled pork loin on all sides in an oven-safe skillet before transferring it to the oven. This step adds a delicious crust and seals in the juices, leading to a tender and flavorful dish.
Equipment
- Cooking Twine – Used to secure the rolled pork loin.
- Oven-Safe Skillet – Needed to sear the pork loin on the stove before transferring it to the oven.
