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Cuban-Style Pork Loin

Cuban-Style Pork Loin

Cuban-Style Pork Loin


SERVINGS: 4 Servings

TOTAL TIME: 25 minutes


  • 1 pound HORMEL® Black Forest Ham, sliced medium thickness
  • 1 (3-pound) HORMEL® ALWAYS TENDER® Original Pork Loin
  • ¾ pound Gruyre cheese, sliced
  • 1 cup sliced sweet pickles
  •  4 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 3 tablespoons Caribbean jerk seasoning
  • Salt and pepper to taste
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon juice 


1. Heat oven to 350°F. Line baking pan with foil.
2. Make a lengthwise cut in pork, cutting nearly, but not all the way, through meat.
3. Place pork on flat surface, cut side up and open; cover with plastic wrap. Use meat mallet or a small, heavy saucepan to pound and flatten meat to ½-inch thickness.
4. Remove plastic. Layer ham, cheese, pickles and garlic over pork; roll up from long side.
5. Use butcher twine to tie pork in 3 or 4 places to keep filling inside.
6. Rub pork with oil; sprinkle with jerk seasoning, salt and pepper.
7. Place pork in pan. Bake 30 to 45 minutes or until internal temperature reaches 155°F.
8. Meanwhile, in small bowl, stir together mayonnaise, mustard, paprika and lemon juice.
9. Let pork rest 5 minutes. Remove twine; cut in 1-inch slices.  Serve with mayonnaise sauce.