Cuban Pork Loin | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Cuban Pork Loin
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Latin
Ingredients: El Guapo Garlic Powder; Colman's Coleman Dry Mustard; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; SIGNATURE SELECTS Pickle Spears, Polish Dill; Pork Picnic Halves - 4.5 Lb; Organic Cilantro; Land O’Frost Ham, Black Forest; Morton Iodized Salt, 26 Ounce; French's® Stone Ground Dijon Mustard; Primo Taglio Classic Swiss Cheese; French's® Honey Mustard

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Cuban Pork Loin

Serves 425 mins prep45 mins cook

Check out this Cuban Pork! It’s one of my most popular recipes. This is the recipe I’m showing on LIVE TV today.

0 servings

What you need

tsp garlic powder

tsp dry mustard

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

SIGNATURE SELECTS Pickle Spears, Polish Dill

cup dill pickle

lb pork loin

bunch fresh cilantro

lb ham

tsp salt

cup dijon mustard

lb swiss cheese

cup honey mustard

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Instructions

1. Marinate the pork in the honey mustard overnight.
2. Preheat the oven to 425-450 degrees; depending on your oven.
3. Slice the pork loin every 2” but not cutting all the way through to keep the loin in 1 piece.
4. Place the marinated loin on a cookie sheet lined with foil.
5. Sprinkle with salt, pepper, garlic powder, & dry mustard.
6. Place a piece of ham, cheese & a pickle in between each slice.
7. Spread the Dijon on top and bake at 425 for about 45 minutes or until the internal temp reaches 145-160 degrees. Garnish with fresh cilantro or chives. Enjoy!

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