This Smoked Cubano-Style Rolled Pork Tenderloin is so unique and easy to make! Pork tenderloin, Cubano sandwich fixings and panko crusted and fried. Served with grilled onions and topped with yellow mustard and chopped cilantro and pickles. It sounds crazy, but it works!
Smoked Cubano-Style Rolled Pork Tenderloin
Rated 5.0 stars by 1 users
2 to 4 people
A rolled pork tenderloin isn’t that uncommon, but a rolled pork tenderloin filled with Cubano ingredients and then panko-crusted and fried, well that is not so common. The recipe starts by butterflying a pork tenderloin, then grilling up some sliced black forest ham on the Alchemy plancha. The grilled ham is layered on top of the pork tenderloin, then sliced Havarti cheese, pickles, mustard, chili flakes, salt and pepper. The pork tenderloin is rolled up and secured with metal skewers (or you can use string) and then put into the Alchemy smoker. Once that is done smoking, the whole pork tenderloin is coated in all-purpose flour, egg wash and panko breadcrumbs then fried on the Alchemy plancha with canola oil until the outside is a crispy golden brown. Once that is taken off the grill, squeeze some fresh lemon juice on top, and then slice it into medallions. The inside is so juicy and tender, with the melted Havarti cheese, tang from the pickles, sweetness from the ham and yellow mustard, and crispy and golden on the outside - it is just an insane bite. The Cubano-style rolled pork tenderloin is served with grilled onions and topped with chopped pickles mixed with fresh cilantro, it sounds like a strange mix, but it works!
Chef Matt Basile
1 lb pork tenderloin
10 slices black forest ham
3 slices Havarti cheese
7 to 8 sandwich pickles, divided
1 tsp chili flakes
1 tsp yellow mustard
1 white onion
2 to 3 tbsp chopped cilantro
¼ cup apple cider vinegar
1 cup flour
1 cup panko
2 tsp chopped chives
Set smoker to 375F.
Butterfly the pork tenderloin. Drizzle with canola oil, season with salt, pepper, chili flakes and yellow mustard.
Add your slices of black forest ham to the plancha and allow to grill on each side, 1 to 2 minutes. Place the ham slices in one layer on top of the seasoned pork tenderloin. Add three slices of Havarti cheese and 3 to 4 pickle slices. Roll the pork tenderloin and either using metal skewers or twine, secure the roll. Season with salt and pepper and put in the smoker. Smoke for 20 minutes.
Slice your onions and put on the plancha and drizzle with canola oil. Allow to cook and char, flipping midway. Before removing the onions from the plancha, drizzle with apple cider vinegar and allow for the vinegar to cook off, about 1 to 2 minutes. Remove from the plancha.
Chop the fresh cilantro and dice 3-4 pickle slices, mix together and set aside.
In a shallow bowl or aluminum tray, add the flour. In a separate container, add in the panko. Beat your eggs in a shallow bowl or aluminum tray. Remove the pork tenderloin from the smoker and coat in flour, then the egg wash, then the panko. Place on the plancha and drizzle with canola oil, allow to fry and brown, rotating as it cooks to make sure all sides turn golden brown and crisp up.
Chop your chives.
Remove the pork tenderloin from the plancha once browned on all sides and drizzle with the juice from half a lemon. Cut into medallions.
To plate, place your grilled onions down first, then sprinkle with the cilantro and pickle mixture. Place the pork tenderloin medallions on top, add a few small dollops of yellow mustard, and sprinkle with the chopped chives.