Cubano Pork Tenderloin

01Method

1. 1

   Set the oven to 375°F (190°C) to preheat.

2. 2

   Warm half of the oil in an oven-safe skillet large enough to hold the tenderloin over medium-high heat. Cook the onion and garlic until they just begin to color, about 5 minutes. Remove from heat, then mix in the parsley and mustard. Spoon into a bowl and season with pepper.

3. 3

   Lay the tenderloin flat on a cutting board. Cut lengthwise through the center without slicing all the way through, then open it up like a book. Cover with two layers of heavy plastic wrap and pound with the flat side of a meat mallet until about ½ inch thick. Trim the edges to form a neat rectangle.

4. 4

   Finely chop any pork trimmings and fold them into the onion mixture. Spread the filling evenly over the flattened pork. Arrange the ham slices on top and scatter the Gruyere over everything. Roll the tenderloin tightly along its long edge, then secure with cotton kitchen string. Season the outside with salt and pepper.

5. 5

   Add the remaining oil to the same skillet over medium-high heat. Brown the rolled tenderloin on all sides, about 3 to 5 minutes per side.

6. 6

   Move the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 145°F (71°C), 25 to 30 minutes. Allow to rest for 5 minutes before cutting into slices.