Cuban Pork

This recipe holds a special place as my very first "official" stuffed creation. Drawing inspiration from the flavors of Cuban sandwiches, I aimed to replicate them without the bread. I initially prepared this dish on live TV at Studio 5 in Utah, where it garnered quite a bit of attention and appreciation. This success led me to explore a wide range of other stuffing ideas for pork. The possibilities are indeed boundless! For a well-rounded meal, it complements nicely with sourdough bread (for those who desire carbs) and a crisp garden salad.

Serving size: 4-6 people
Time: 1 hour


  • 1 pork loin or tenderloin
  • 1 bottle of your favorite honey mustard dressing
  • 1/4 cup Dijon mustard
  • 1/2 cup dill pickles
  • 1/4 pound ham, sliced thin
  • 1/4 pound Swiss cheese, sliced thin
  • 2 teaspoons [Not So] SIMPLE SPICE
  • Optional garnish: fresh cilantro or chives


  1. Place the pork in a plastic bag with the honey mustard & marinade overnight.
  2. Preheat the oven to 400 degrees. Line a cookie sheet with foil or parchment paper.
  3. Slice the pork every 2” but not cutting all the way through to keep the pork in 1 piece.
  4. Place the marinated pork on a cookie sheet lined with foil.
  5. Sprinkle with SIMPLE SPICE
  6. Place a piece of ham, cheese & a pickle in between each slice.
  7. Spread the Dijon on top and bake at 400 for 45 minutes or until the internal temp reaches 145-160 degrees. Garnish with fresh herbs. Enjoy!