Grilled Cuban Pork Tenderloin (Roulade) Recipe

5 from 2 votes

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!

Prep Time15

Cook Time30

Marinade Time2

Course: Main, Main Course

Cuisine: American, Cuban

Keyword: grilling, pork, pork tenderloin

Servings:

Calories: 187kcal

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
1 tbsp Olive oil
1 tsp Cumin
1 tsp Coriander
1 tsp Black peppercorns

Optional Ingredients For Grilled Cuban Sandwich

Hoagie Rolls
Mustard
Dill pickles
Swiss cheese

Instructions

Roll cut the pork tenderloins: trim excess fat and silver skin, then cut lengthwise about 1/2 inch from the bottom, repeating the cuts to open the tenderloin like a trifold map. Pound to 1/2 inch thickness between plastic wrap.
2 Pork tenderloins
Juice oranges and limes, mix with cumin, coriander, salt, and pepper. Pour over the tenderloins in a large container, adding juiced fruit and garlic cloves. Marinate for 2 hours, moving the meat around halfway through.
2 Oranges, 2 Limes, 5 cloves Garlic, 1 tbsp Olive oil, 1 tsp Cumin, 1 tsp Coriander, 1 tsp Black peppercorns
Remove tenderloins from marinade and pat dry. Layer deli ham and Swiss cheese in the center. Tuck in the ends and roll tightly, securing with soaked twine.
4 slices Ham, 4 slices Swiss cheese
Set up a grill with direct and indirect heat zones. Oil the grates or tenderloins. Grill over direct heat to your preferred char, then move to indirect heat, cover, and cook until internal temperature reaches 142°F. Let rest until 145°F.
Slice into medallions for a roulade or cool, thinly slice, and assemble into sandwiches with mustard, pickles, and more Swiss cheese on buttered hoagie rolls. Grill sandwiches in a skillet or panini press until golden brown and melty.
Hoagie Rolls, Mustard, Dill pickles, Swiss cheese

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