For Roast:
2 lbs pork tenderloin
5 oz Monterey jack cheese, grated
5 oz sandwich ham slices
3 tbsp vegetable oil
For Rub:
1⁄2 tsp ground coriander
1⁄2 tsp ground black pepper
1⁄4 tsp dried oregano
1⁄4 tsp garlic powder
1 tsp ground celery seeds
2 tsp salt
1 tbsp brown sugar
1 tsp ground cumin
2 tsp paprika
Preheat the oven to 300 degrees F.
Add all rub ingredients together and mix well. Set aside.
Using a sharp knife, cut 1-inch above the cutting surface while slowly opening the tenderloin out.
Continue making the cuts, stopping once the other end of the tenderloin is near. Repeat until the surface area of the pork tenderloin has tripled.
Cover with cling film and lightly tenderize the thickest part of the pork tenderloin with a mallet.
Once done, generously season both sides with the prepared rub.
Layer ham over the surface of the meat, followed by sprinkling the cheese.
Roll up the pork tenderloin and the stuffing, then truss with butcher twine.
Place the trussed pork roast onto a wire rack and roast for roughly 1½ hours, until the internal temperature reaches 135 degrees F.
Once roasted, set aside in a warm area and allow to rest for at least 25 minutes.
Heat up the oil in a skillet over high heat. Place the rested pork loin and sear evenly on all sides, no more than 5 minutes per side.
Once seared, place onto the working area and cut off the twine. Portion accordingly and serve.
Sugar: 3g
:
Calcium: 323mg
Calories: 338kcal
Carbohydrates: 16g
Cholesterol: 119mg
Fat: 14g
Fiber: 5g
Iron: 5mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 876mg
Protein: 40g
Saturated Fat: 6g
Sodium: 990mg
Trans Fat: 1g
Vitamin A: 342IU
Vitamin C: 3mg
