Cubano Style Stuffed Pork Tenderloin

[Heather Robbins]

Nutrition info:

for 4 oz serving of pork (recipe makes 4 servings)

Cals 361
Protein: 39.5 g
Net Carbs: 2 g
Fat:19.6 g

Pork:
1 lb pork tenderloin
1 tbsp yellow mustard (I used Dijon)
2 ounces deli ham
2 ounces reduced fat swiss cheese, sliced
2 thin slices dill
1 tsp olive oil

Dry Rub:
1 tsp brown sugar
3/4 tsp Salt
1 tsp garlic powder
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp dried oregano
1/8 tsp black pepper

Instructions:

Preheat oven to 424
Cut pork lengthwise down the center of the tenderloin to within 1/2 inch of bottom and open tenderloin so it lays flat. On each half, make another lengthwise slit down the center to within 1/2 inch of bottom and open again. LAy plastic over meat and pound until 1/4 inch think all over. Remove plastic. Spread mustard on pork (side that is facing up), layer the ham on the mustard and lay the swiss cheese and pickles along the center of the pork on top of the ham. Starting with a long side, roll the pork up jelly-roll style. Tie the tenderloin at 1 1/2 inch intervals with kitchen string. Rub with olive oil.
Combine the rub ingredients in bowl and rub it over the pork. Put pork in shallow baking dish.
Roast until meat thermometer registers about 160 F (about 35 minutes). Remove from oven and let rest about 10 minutes before removing string and slicing.