Grilled Mojo Pork Roulade

While a perfectly grilled pork tenderloin is always a delight, this Grilled Cuban Pork Tenderloin elevates the experience to an entirely new level. Infused with vibrant Cuban flavors and expertly stuffed with savory ham and melty Swiss cheese, this recipe transforms a simple cut of meat into a show-stopping dish. It’s a fantastic way to introduce exciting new tastes to your grilling repertoire and create a versatile centerpiece that can be enjoyed in numerous ways, from elegant medallions to an epic Cuban sandwich.

Why You Will Absolutely Adore This Recipe

Beyond its undeniable deliciousness, this recipe offers a truly creative twist on the traditional grilled pork tenderloin. Imagine a tenderloin, meticulously butterflied and pounded thin, then generously marinated in a bright, zesty citrus blend. This flavorful canvas is then artfully stuffed with layers of salty, savory ham and rich, gooey Swiss cheese, before being grilled to perfection. The result is a culinary symphony that delivers the iconic flavors of a classic Cuban sandwich in a stunning, roulade-style presentation.

• **Unforgettable Flavor Profile:** The marinade provides a fantastic tangy, garlicky, and smoky base that permeates the pork, perfectly complemented by the salty ham and creamy Swiss cheese.
• **Impressive Presentation:** Serving this pork tenderloin as a roulade, sliced into beautiful medallions, is sure to impress your guests, making it ideal for both casual cookouts and more formal dinner gatherings.
• **Sense of Accomplishment:** Mastering the roll-cut and stuffing technique will give you a satisfying feeling of culinary achievement. It’s a fun and rewarding cooking adventure.
• **Budget-Friendly Elegance:** Pork tenderloin is a relatively inexpensive cut of meat that, when prepared this way, feels incredibly luxurious and gourmet. It allows you to create an elegant meal without breaking the bank.
• **Incredibly Versatile:** Whether you serve it sliced as a main course with delicious sides or transform it into an authentic Cuban sandwich, this dish offers endless possibilities.

To perfectly complement this incredible pork tenderloin, consider serving it with some delightful sides. Imagine pairing it with Garlic Butter Roasted Mushrooms, a rich and comforting Basmati Rice Risotto (often called Stick Of Butter Rice), or our creamy Mushroom Risotto. Each of these options brings a unique texture and flavor that beautifully enhances the Cuban pork.

Essential Ingredients for Your Cuban Culinary Journey

Crafting this incredible Grilled Cuban Pork Tenderloin requires a selection of readily available ingredients, ensuring a hassle-free shopping trip to your local grocery store. The beauty lies in the simplicity of these components, which combine to create a complex and satisfying flavor.

For the heart of the dish, you’ll need two succulent pork tenderloins, ideally weighing 2 to 3 lbs total. The marinade comes alive with the fresh juice of two oranges and two limes, providing that essential tangy Cuban zest. Garlic cloves are crucial for aromatic depth, while olive oil helps to carry the flavors and tenderize the meat. Ground cumin and coriander add an earthy, smoky warmth that is characteristic of Cuban cuisine. Simple salt and black peppercorns complete the marinade, bringing out all the natural flavors.

For the stuffing, high-quality deli-sliced ham and Swiss cheese are your best friends, creating that classic salty, savory, and creamy contrast. While this recipe primarily focuses on the ingredients for the stuffed pork tenderloin itself, we’ll also discuss optional additions if you plan to transform your grilled masterpiece into an authentic Cuban sandwich. If you’re simply slicing the roulade into medallions, you can easily omit these sandwich-specific items.

A full list of precise amounts for each ingredient can be found in the recipe card below.

Mastering the Marination: Flavoring Your Cuban Pork Tenderloin

The secret to this recipe’s exceptional flavor truly lies in the marination process, which begins with a crucial technique: the roll-cut (or butterflying) of the pork tenderloin. This step not only allows for even marination but also creates the perfect pocket for our delicious stuffing. First, using a very sharp knife, meticulously trim any excess fat and the tough silver skin from the tenderloin. This ensures a more tender bite and prevents unwanted chewiness.

To perform the roll-cut, lay the tenderloin flat on a cutting board. Starting about a half-inch from the bottom edge, make a lengthwise cut, carefully slicing through the meat until you are about a half-inch from the opposite side, being careful not to cut all the way through. Open this flap like a book. Now, from the newly exposed top portion, repeat the process, making another lengthwise cut about a half-inch thick, again leaving about a half-inch intact at the other end. This should allow you to open the tenderloin further, similar to unfolding a trifold map, creating a much larger, flat surface. If you’re a visual learner, a quick video tutorial can provide a clearer demonstration of this technique.

Once your tenderloin is opened, lay it on a sheet of plastic wrap. Cover it with an additional layer of plastic wrap and, using a meat mallet or the flat side of a heavy pan, pound the pork gently but firmly until it is of an even thickness, approximately 1/2 inch. This tenderizes the meat further and ensures even cooking.

Now, it’s time to prepare the vibrant Cuban-inspired marinade. Freshly juice your oranges and limes into a bowl, ensuring you capture all that zesty goodness. To this citrus base, add the ground cumin, ground coriander, a good glug of olive oil, salt, and black peppercorns. Whisk these ingredients vigorously until they are well combined, creating a fragrant and inviting liquid.

Carefully place your flattened pork tenderloins into a large, non-reactive receptacle, such as a shallow dish or a large zip-top bag. Pour the prepared marinade over the pork, ensuring it is thoroughly coated. You might need to gently move the pork around to get every surface saturated. For extra flavor and aroma, toss in a few of the spent orange and lime halves, along with several whole garlic cloves. Allow the pork to marinate for a minimum of two hours. Halfway through the marinating time, gently turn or redistribute the meat to guarantee even flavor absorption. It’s crucial not to marinate for longer than four hours due to the high acidity of the citrus, which can begin to break down the meat’s texture too much.

Assembling Your Culinary Masterpiece: Preparing the Cuban Pork Roulade

With your pork tenderloin beautifully marinated and tender, it’s time for the exciting preparation phase: stuffing and rolling it into an exquisite roulade. First, carefully remove the marinated pork tenderloins from their fragrant bath and pat them thoroughly dry with paper towels. This step is essential, as a dry surface promotes better searing and ensures the ingredients adhere properly when rolled. Lay one flattened tenderloin out horizontally on your clean work surface.

Now, artfully layer your savory fillings down the center of the pork. Begin by arranging slices of high-quality deli ham, ensuring they cover the surface without overhanging too much. Follow with generous slices of melty Swiss cheese. These two ingredients form the core of our Cuban-inspired stuffing, bringing a perfect balance of saltiness and creaminess. For those who love a bit of tang and crunch, you *could* optionally add some thinly sliced dill pickles or a smear of mustard at this stage. However, for a cleaner flavor profile during grilling and to prevent potential moisture issues, my personal suggestion is to serve pickles and mustard as delightful side condiments once the roulade is cooked.

Once your fillings are perfectly in place, orient the tenderloin so its longest side is horizontal in front of you. Before rolling, gently tuck in a small portion of the tenderloin from each end over the filling. This helps to secure the ham and cheese within the roulade, preventing them from escaping during cooking. Now, starting from the side closest to you, begin to roll the tenderloin away from your body. The key here is to roll it as tightly as you possibly can. A tight roll is crucial for ensuring the ham and Swiss cheese remain beautifully encased within the pork and don’t slide around, leading to a neat and even roulade.

To maintain its elegant shape and prevent unraveling during the grilling process, the roulade needs to be securely tied. Cut four lengths of kitchen twine (butcher’s twine) and briefly soak them in water. Soaking helps prevent the twine from burning on the grill. Use these lengths of twine to tie the tenderloin at even intervals, creating a series of knots that gently but firmly secure the entire roulade. Repeat this entire process with the remaining pork tenderloin, and then set both prepared roulades aside while you prepare your grill.

Grilling to Perfection: Cooking Your Cuban Pork Tenderloin

Grilling the Cuban Pork Tenderloin requires a strategic approach to ensure a beautiful char on the outside and a perfectly cooked, juicy interior with melted cheese. Begin by starting your grill and setting it up for two-zone cooking. This means creating one side with direct, high heat and another side with indirect, lower heat. For a charcoal grill, this involves piling coals to one side; for a gas grill, you’ll turn burners on high on one side and leave others off or on low.

Before placing the pork, ensure your grill grates are clean and well-oiled to prevent sticking. You can do this by rubbing them with a paper towel dipped in a little olive oil, or by lightly brushing the outside of the tenderloins with olive oil. Once the grill is hot, carefully place the tied tenderloins directly over the high heat zone. Grill each side for a few minutes, turning frequently, until you achieve your desired level of char and a golden-brown crust. Some grill masters prefer a pronounced char for extra flavor and texture, while others prefer a lighter sear. There’s no wrong answer here; cook to your personal preference.

Once you’ve achieved your desired sear, carefully move the stuffed tenderloins to the indirect heat side of the grill. Close the grill lid and allow them to continue cooking gently. This indirect heat will ensure the pork cooks through evenly without burning the exterior, and it will allow the Swiss cheese inside to melt into a wonderfully gooey consistency. The cooking time will vary depending on the thickness of your roulades and the heat of your grill, but typically takes about 20-30 minutes.

When the internal temperature of the pork reaches approximately 142°F (61°C), remove the tenderloins from the grill and transfer them to a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. This resting period is crucial because of “carryover cooking” – the internal temperature will continue to rise by a few degrees, reaching a perfect and safe 145°F (63°C), resulting in incredibly juicy and tender pork.

Serving Your Grilled Cuban Pork Tenderloin: Two Delicious Paths

The beauty of this Grilled Cuban Pork Tenderloin lies in its versatility. You have two equally enticing options for serving this culinary delight, each offering a unique experience for your taste buds.

Option 1: Elegant Roulade Medallions

Once rested, remove the kitchen twine from the tenderloin. Slice the roulade into thick, beautiful medallions, revealing the intricate spiral of pork, ham, and melted Swiss cheese. This presentation is truly stunning and is guaranteed to elicit “oohs and aahs” from your dining companions. Each bite offers a harmonious blend of flavors: the bright, zesty notes from the citrus marinade, the aromatic smokiness of the cumin and coriander (which is perfectly present without being overpowering), and the savory richness of the ham and melty cheese. The combination of different textures – the tender pork, the soft ham, and the creamy cheese – creates a joyful eating experience. Serve these vibrant medallions with your favorite side dishes, perhaps a crisp green salad, some roasted plantains, or fluffy yellow rice, to complete a truly memorable meal.

Option 2: The Ultimate Grilled Cuban Sandwich

For me, there’s a special kind of magic in a perfectly crafted sandwich, and this grilled pork tenderloin is absolutely destined for it. I highly recommend transforming it into an ultimate Cuban sandwich for an explosion of flavor and texture. To achieve the best results for slicing, allow the grilled pork to cool completely to room temperature, or even better, refrigerate it overnight. Chilled pork is much firmer and easier to slice thinly and uniformly.

Gather your ingredients: crusty hoagie rolls (or Cuban bread if you can find it), yellow mustard, thinly sliced dill pickles, and extra Swiss cheese. Lightly butter the outside of each hoagie roll, which will help create a beautiful golden crust when pressed. On the inside of both halves of the roll, spread a generous layer of yellow mustard – its tanginess is essential for a classic Cuban flavor. Now, layer that thinly sliced, marinated pork tenderloin. Don’t be shy; we want a hearty stack! Add another layer of Swiss cheese directly over the pork.

Repeat the layers: more pork, more Swiss cheese. We’re aiming for a substantial and incredibly flavorful sandwich. Finally, add a generous layer of thinly sliced dill pickles on top of the meat and cheese stack, then place the top half of the hoagie roll firmly in place.

Heat a large skillet or griddle over medium heat. When it’s hot, place your assembled sandwich in the skillet. Using a heavy spatula, a second pan, or even a foil-wrapped brick, press down firmly and consistently on the sandwich. The goal is to flatten it significantly, compressing all the layers together. Grill the sandwich until one side is beautifully golden brown and crispy. Flip it over, and press down hard again, continuing to flatten it. Keep grilling and pressing until the cheese inside is wonderfully melted and oozing, and the bread on both sides is perfectly golden and toasted.

Remove the sandwich from the skillet and let it rest for a minute or two. Then, cut it in half, diagonally, and prepare to delve into your incredible Grilled Cuban Pork Tenderloin Roulade sandwich. For me, this is where the dish truly shines, offering an even more fantastic combination of texture and flavor. The crunchy bread, the tangy mustard, the zesty pickles, and the rich, savory pork and cheese all come together in perfect harmony, making each bite even better than the last.

If you’re looking to share the love (or just love smaller bites!), we’ve also created some truly amazing sliders using this same recipe. Our Grilled Pork Tenderloin Cuban Sliders are absolutely fantastic and perfect for parties or a casual snack.

So, whether you serve it as an elegant roulade or a satisfying sandwich, give this recipe a whirl. It’s not only incredibly fun to make but also budget-friendly, delivering gourmet flavors without a gourmet price tag. These are the kind of recipes that truly make cooking a joy!

Expert Tips for Perfect Cuban Pork Tenderloin

• **Panini Press Power:** If you’re a serious sandwich enthusiast, investing in a panini press will elevate your Cuban sandwiches to professional levels. We absolutely adore ours for the perfect crisp and melty finish.
• **DIY Press:** No panini press? No problem! Wrap a brick tightly in heavy-duty aluminum foil and use it to press down on your sandwich in a skillet. It works wonderfully for achieving that signature flattened Cuban sandwich style.
• **Pat Dry, Every Time:** Always make sure to thoroughly pat the marinated tenderloin dry before stuffing and rolling. Excess moisture can hinder proper searing on the grill and make it more difficult to roll tightly.
• **Chilling for Slicing:** For the cleanest, thinnest slices, especially if you plan to make sandwiches, refrigerate the cooked pork tenderloin overnight. Cold meat holds its shape better and is much easier to slice.
• **Mind the Marinade Time:** Due to the high acidity from the citrus in the marinade, avoid marinating the pork for more than 4 hours. Longer marination can cause the meat to become mealy or mushy, rather than tender.
• **No Grill? No Problem!** If you don’t have access to a grill, you can still enjoy this delicious recipe. Preheat your oven to 375°F (190°C) and bake the stuffed tenderloins for approximately 30-40 minutes, or until the internal temperature reaches 143°F (62°C) before resting. For added flavor and color, you can brown all sides in an oven-safe skillet on the stovetop before transferring it to the oven to finish cooking.

Creative Variations to Explore

Feel free to experiment with these variations to customize your Cuban Pork Tenderloin to your taste:

• **Spicy Kick:** For those who enjoy a little heat, finely chop some jalapeños or serrano peppers and add them to the ham and Swiss cheese layer before rolling. A sprinkle of red pepper flakes in the marinade can also add a delightful warmth.
• **Herbaceous Depth:** Introduce fresh herbs like rosemary, thyme, cilantro, or oregano to the marinade. Each herb will impart a different aromatic quality, adding a new dimension of flavor to the pork.
• **Sweet & Tangy Glaze:** During the final few minutes of grilling, brush the tenderloin with a homemade honey-mustard glaze. This adds a beautiful caramelization and a delightful sweet and tangy finish that complements the savory pork.
• **Cheese Swaps:** While Swiss cheese is traditional, feel free to experiment with other good melting cheeses like provolone, Gruyère, or even a garlic and herb cream cheese spread for a different creamy element.
• **Smoked Paprika Power:** For an even deeper smoky flavor, consider adding a teaspoon of smoked paprika to your marinade alongside the cumin and coriander.

Frequently Asked Questions (FAQ’s)

Other Amazing Grilled Dishes to Savor

If you loved this Grilled Cuban Pork Tenderloin, you’re sure to enjoy these other fantastic grilling recipes:

Grilled Cuban Pork Tenderloin (Roulade) Recipe

Try this delicious Grilled Cuban Pork Tenderloin Roulade with ham and Swiss cheese, marinated in citrus and spices, perfect for any meal or a tasty Cuban sandwich!

Average rating: 5 from 2 votes

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Course: Main, Main Course
Cuisine: American, Cuban

Prep Time: 15 minutes
Cook Time: 30 minutes
Marinade Time: 2 hours

Servings: 6
Calories: 187 kcal

Ingredients

Main Ingredients

• 2 Pork tenderloins (2 to 3 lbs total)
• 4 slices Ham (Deli sliced)
• 4 slices Swiss cheese (Deli sliced)

Marinade

• 2 Oranges (juiced, about 1/2 cup)
• 2 Limes (juiced, about 1/4 cup)
• 5 cloves Garlic (minced or crushed)
• 1 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Black peppercorns (crushed)

Optional Ingredients For Grilled Cuban Sandwich

• Hoagie Rolls
• Mustard
• Dill pickles (sliced)
• Extra Swiss cheese

Instructions

1. Prepare Tenderloins: Roll-cut the pork tenderloins by trimming excess fat and silver skin. Make a lengthwise cut about 1/2 inch from the bottom, opening like a book. Repeat the cut from the new top portion to open it further like a trifold map. Place between plastic wrap and pound to 1/2 inch thickness.
2. Marinate: Juice oranges and limes, then mix with cumin, coriander, olive oil, salt, and peppercorns. Place tenderloins in a large container, pour marinade over them, adding juiced fruit halves and garlic cloves. Marinate for 2 hours, turning meat halfway for even coverage.
3. Stuff & Roll: Remove tenderloins from marinade and pat dry. Layer deli ham and Swiss cheese in the center. Tuck in the ends of the tenderloin and roll tightly away from you. Secure the roulade with 4 lengths of kitchen twine, briefly soaked in water.
4. Grill: Set up your grill for two-zone cooking (direct and indirect heat). Oil the grates or tenderloins. Sear the tenderloins over direct heat to your preferred char. Move to indirect heat, cover, and cook until the internal temperature reaches 142°F (61°C). Remove and let rest until it reaches 145°F (63°C) through carryover cooking.
5. Serve: For a roulade, remove twine and slice into medallions, serving with your favorite sides. For Cuban sandwiches, let the pork cool (or refrigerate overnight for easier slicing). Thinly slice the pork. Butter hoagie rolls on the outside, spread mustard inside. Layer pork, Swiss cheese (optional additional layers), and dill pickles. Press the sandwich in a hot skillet or panini press until golden brown and cheese is melty. Slice in half and enjoy!

Notes

• Refrigerate: Allow the grilled pork tenderloin to cool to room temperature. Store in an airtight container or wrap tightly in aluminum foil or plastic wrap. Keep in the refrigerator for up to 3-4 days.
• Freeze: Slice the leftover tenderloin into medallions or leave whole. Wrap tightly in plastic wrap and then place in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

Nutrition

Calories: 187kcal | Carbohydrates: 9g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 260mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 31mg | Calcium: 140mg | Iron: 1mg