Marinade
- ½ cup orange juice
- ½ cup olive oil
- 1 tablespoon orange zest
- ¼ cup lime juice
- 2 tablespoons chopped mint leaves
- 1/3 cup chopped cilantro
- 4 garlic cloves, minced
- 1 teaspoon chopped fresh oregano
- 1 teaspoon cumin
- 1 shallot, diced
- ½ teaspoon steak salt
- ½ teaspoon pepper
- 1 pork tenderloin butterflied & pounded thin
Combine all ingredients and marinate for at least 1 hour or preferably overnight.
Assemble & Cook
- 8 oz sliced prosciutto
- 3 slices of deli ham
- 3-4 slices of Swiss cheese
- 1 Tablespoon yellow mustard
- 1-2 dill pickle spears
- 4 pieces of cooking twine
- Oil or cooking spray (duck fat spray)
1. Prepare grill for indirect cooking. Preheat to medium-high heat. (If using oven preheat to 375 degrees)
2. Lay out the cooking twine spaced about 1 ½ to 2 inches apart. Next, lay the Prosciutto over cooking twine, slightly overlapping.
3. Place the marinaded pork tenderloin on top of the prosciutto. Next layer with cheese then ham followed by an even layer of mustard. Finally add the pickle spear to the end closest to you and carefully and tightly begin to roll together and tie the meat with the twine to secure its shape.
4. Lightly oil all sides of tenderloin and place on the indirect side of the grill. Rotate about every 10 minutes. Cook until internal temperature reaches 145 degrees and remove from grill. (If the prosciutto hasn’t crisped up quickly sear on the hot side of the grill).
5. Remove from heat and allow to rest for 10 minutes before slicing.
Mojo Mustard Sauce (optional)
- 2/3 cup orange juice
- 1 lime juiced
- 1/3 cup olive oil
- ½ teaspoon cumin
- 1 -2 cloves garlic, minced
- 2 tablespoons course ground mustard
- Pinch of salt & pepper
- ½ teaspoon fresh chopped oregano
- 1 tablespoon finely chopped cilantro
2. Remove from heat and stir in the cilantro and oregano. Using a blender or food processer quickly blend.
3. Serve sauce over or on the side of the Cubano pin wheel.