Let me start by saying our “last” beach weekend was just what the doctor ordered.
And I crossed something off my “do this summer” list – walking to get ice cream!
Sunday morning we went to brunch with Chris’ Mom and Butch along with my parental unit. While browsing the menu (it’s a hole-in-the-wall kind of joint) I saw “Stuft French Toast.” The use of “stuft” drove me insane. I mean, I know it’s not a 5-star place but seriously? Stuft.
For dinner: “Stuft” Cuban Pork Tenderloin. 5 ingredients! Pork tenderloin (note: pick a larger, thicker tenderloin), cilantro, mustard, bread-n-butter pickles and swiss cheese.
Unfortunately a storm kept us from grilling. And can I add that Big Guy will grill in the rain. This wasn’t just rain. 58-mph winds blowing like crazy.
Yep, a tree was knocked down in the front yard.
Back to the “stuft” pork.
Butterfly the pork and pound using a mallet (or rolling pin – whatever you have). The larger your pork, the better.
Spread a layer of mustard, sprinkle on the cilantro, throw a few pickles around (next time I’d chop the pickles) and top with the swiss cheese.
Then roll and tie. Why we don’t have string I will never know. We have everything else imaginable.
True story: We used gift bag handles. Talk about a truly special dinner experience.
Since the grill was out of the question, I seared the pork in the cast iron skillet and then popped it into a 400 degree oven with the okra (!!!!) for about 18 minutes.
I loved the concept of this dinner. Our execution was far from perfect. But hey, just because it doesn’t look like the magazine picture doesn’t mean it won’t be delicious. And delicious it was. Just like the Cuban sandwich. Like I said, next time I’d use a larger tenderloin, I’d chop the pickles to make sure each and ever bite had pickle-y goodness and I’d use more mustard. Fun fact: I used to hate mustard. And I think okra is my new favorite veggie. Roasted with seasoning salt, please.