Stuffed Cuban Pork Tenderloin

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup bread-and-butter pickles chopped
• 0.3 cup cilantro leaves fresh chopped
• 1 pound pork tenderloin trimmed
• 0.3 teaspoon salt 
• 3 slices swiss cheese halved thin
• 2 tablespoons whole-grain dijon mustard 

Equipment

• frying pan
• plastic wrap
• grill
• kitchen thermometer
• meat tenderizer
• kitchen twine

Directions

1. Preheat grill to medium-high heat.
2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat.
3. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
4. Spread mustard evenly over pork.
5. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer.
6. Roll up, starting with long side; secure pork at 1-inch intervals with twine.
7. Sprinkle evenly with salt and pepper.
8. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155, turning after 11 minutes.
9. Remove from grill.
10. Let stand, covered, for 5 minutes.
11. Cut into 12 slices.
12. Wine Match: A dry, medium-weight ros, like Crios de Susana Balbo Rose of Malbec, Argentina ($12), has enough crisp acidity to match the stuffed pork's sweet-tart pickles and tangy Dijon mustard (two ingredients that would put the kibosh on most reds) yet just a smidgen of tannins to tango with the melted Swiss cheese. --Scott Jones