Cubano-style stuffed pork tenderloin from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 205) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: My house salad, made with love

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on March 12, 2023

    I made this two nights in a row. The first night I followed the directions exactly, and the pork was overcooked at 425 degrees for 35 minutes. The second night, with a second tenderloin, I roasted it at 400 degrees for 30 minutes, and it was perfect. My second tenderloin wasn't as wide once split open, so it was more challenging to roll, but I used toothpicks to secure the filling inside the overlapped edges, which worked well. This is a delicious, interesting pork tenderloin recipe that I'll repeat using the temperature and time I used the second night. Served with a tossed green salad and garlic-roasted red potatoes.

  • ezwriternc on November 09, 2021

    Made this last night for dinner. It was great. Love the flavors. The pork was split when I opened the package so I couldn't make it roll, but I tied it together and it worked fine. Great flavors. Forgot to oil the pork before I added the spices and it made no difference. Made it with the green salad from the same book as she suggested and it was spot on.

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