Cuban Pork Loin

Step 1

Preheat oven to 450°F.

Step 2

Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.

Step 3

Open the loin like a book.

Step 4

Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.

Step 5

Cover the entire cut of meat with plastic wrap and pound to an even ⅓ inch thickness.

Step 6

In a small bowl, combine oil, salt, garlic, and parsley. Rub over both sides of pork loin.

Step 7

Top the pork loin with mustard, ham, pickles and swiss cheese.

Step 8

Tightly roll the pork loin to completely enclose all of the fillings.

Step 9

Using cooking twine, tightly secure the roll.

Step 10

In an oven-safe skillet, over medium heat, add a tablespoon of olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side), turning the loin a total of 4 times.

Step 11

Transfer the skillet to the oven and cook for 35-40 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.

Step 12

Slice and serve warm.