Recipe

June 11, 2024

Cuban-style Stuffed Pork Loin

Recipe: Paula Stachyra

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“Pork loin meat comes from the back of a pig between the shoulder and the leg. It is a lean and tender cut of pork that is low in fat and high in protein. Pork loin can be either boneless or bone-in and is wide and flat in shape. This Cuban-style pork loin is marinated in bright and citrusy tropics-inspired flavors such as orange juice, lime juice, cilantro and garlic. The pork loin is then seasoned and stuffed with Cuban sandwich–inspired fillings such as ham, Swiss cheese and pickles. This delicious recipe isa quick culinary escape to the tropics with an easy weeknight dinner. The best part is that the leftovers can be used to make Cuban sandwiches.” – Paula Stachyra

Ingredients

Pellets

  • Pecan

Pork

  • 1 (1½–2-lb.) boneless pork loin

Marinade

  • ¼ cup orange juice
  • ¼ cup extra-virgin olive oil
  • 2 tbsp lime juice
  • 2 tbsp chopped cilantro or parsley
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp crushed red pepper flakes
  • Salt and pepper, to taste
  • 2 tbsp yellow mustard

Seasoning

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp mustard powder
  • ¼ tsp oregano
  • ¼ tsp cumin
  • ¼ tsp cayenne
  • Salt and pepper, to taste

Filling

  • ¼ lb. thinly sliced ham
  • ¼ lb. thinly sliced Swiss cheese
  • ½ cup dill pickle chips

Directions

Yield: Serves 4

  1. Using a sharp knife, trim any fat and silver skin from the pork loin. In a medium bowl, combine the orange juice, olive oil, lime juice, cilantro, garlic, cumin, oregano, crushed red pepper flakes, salt and pepper. Place the pork loin in a large resealable bag, and pour in the marinade. Seal the bag and massage thoroughly to coat the pork. Place the pork in the refrigerator for 8 hours, or overnight for enhanced flavors.
  2. Remove the pork loin from the marinade, and shake off any excess liquid. Discard the marinade. Slice the pork by cutting three-quarters of the way through horizontally, leaving the bottom unsliced, every 2 inches apart. Slather the pork on all sides and between each slice with the mustard.
  3. In a small bowl, combine the garlic powder, onion powder, paprika, mustard powder, oregano, cumin, cayenne, salt and pepper. Liberally sprinkle the seasoning on all sides of the pork and between the slices. Then, place a slice of ham and cheese and two pickle slices in between each slice of the pork loin.
  4. Preheat your pellet grill to 350°F. Place the pork loin on a lined baking sheet, and place it on the grill. Cook the pork for 45 to 60 minutes, or until it reaches an internal temperature between 145 and 160°F, depending on your preferred doneness.
  5. Remove the pork loin from the grill, and let it rest for 10 minutes before slicing and serving.
Source:

Reprinted with permission from The Big Book of Barbecue on Your Pellet Grill by Paula Stachyra. Page Street Publishing Co. 2024. Photo credit: Paula Stachyra

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