This Cuban Pork Tenderloin looks fancy and like it took hours. But I can promise you it was easy! And – IT HAS BACON!!! Anything with bacon is a winner in my book.
My hubby likes coming up with new ways to make pork tenderloins and this way is one of my favs! We tend to grill ALOT in during the year. If it isn’t snowing or raining, we’re usually grilling. That’s saying alot considering we live in Kansas which can get bitter cold in the winter.
Sprinkle a generous layer of brown sugar across the top of the bacon and brush with mustard.
Sprinkle lightly with celery seed.
Layer deli ham atop the bacon and brush with another thin layer of mustard.
Thinly slice a red onion and spread across the top of the deli meat with sliced pickles. Again, place a thin layer of mustard.
Placing your pork roast at the end, gently roll onto the bacon so it’s secure.
Lastly, coat with another thin layer of mustard and celery seed.
Grill for about 6-8 minutes on both side or until internal temp reaches 170 degrees. Let rest for at least 5 minutes to let the juices soak back in and slice at a 45 degree angle.
This is by far, the BEST Cuban Pork Tenderloin Rollup you will ever make! Building it takes a little bit of time, but it is so worth it in the end.
Have you ever taken an everyday meal and changed a few things to make it Cuban? This Cuban Pork Tenderloin Rollup is one that you’re going to want to try this week!