Photo: Stuffed Loin of Pork "Cuba Libre" Recipe
Ingredients
- 2 cups sour orange juice, or 1 cup sweet orange juice and 1 cup lime juice
- 10 cloves garlic, peeled and crushed
- 1 bay leaf
- 1 tablespoon paprika
- Essence, recipe follows
- 1 (6 to 7 pound) boneless pork loin, cut lengthwise into 2 pieces, then butterflied open lengthwise
- 1/2 pound country ham, thinly sliced
- 1/2 pound bacon, fried crisp and broken into pieces
- 3 hard boiled eggs, peeled and sliced
- 1 cup pitted prunes
- 1 cup grated carrots
- 1/2 cup chopped bell pepper
- 2 cups brown sugar
- 1 (7-ounce) bottle Malta, or other sweet dark malt beer
Directions
In a large glass baking pan or bowl, combine the juice, garlic, bay leaf, paprika and about 2 teaspoons Essence. Place both pork pieces in the baking pan. Pour the marinade over the meat, cover and refrigerate. Allow the meat to marinate at least 4 hours, turning several times.
Preheat the oven to 325 degrees F.
Remove the meat from the marinade. In a large rectangular baking pan, lay one of the pork loin pieces flat. Sprinkle the meat with Essence, then spread the ham across the pork, followed by the bacon, eggs, prunes, carrots and bell pepper. Place the remaining pork loin on top of the layered meat, then roll up the two pieces into a roulade, firmly securing with butcher?s twine or wooden skewers.
In a small bowl combine the sugar with the Malta and pour over the rolled pork. Bake until the meat reaches an internal temperature of 170 degrees, about 1 hour, basting with the Malta sauce.
Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes. Set aside.
Remove the roast from the oven and allow to cool before serving with the reduced sour orange juice sauce.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By ANC ESQ
New York
on December 25, 2011
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Excellent dish - wanted to do something new and with a different flair this Christmas and the dish came out amazing. Received many complements - everyone loved it. I used a little flour to thicken up the glaze at the end and added a little grand marnier for added taste. Awesome stuff - thanks food network for another successful dish.
By spasikova
Alameda, CA
on August 20, 2011
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if you are not sure what "sour orange" aka "bitter orange" is you can read more here:
en.wikipedia[dot]org/wiki/Bitter_orange
Bitter oranges are very commonly used in Cuba, and in the US I have heard cooks mix 2/3 orange juice and 1/3 lemon juice to get a similar flavor. I have marinated fish and all meats with bitter orange and always loved the taste. It is common practice that when using the marinate one add something sweet (red onions/prunes etc to the recipe, to get a sweet and sour flavor.
By DonnaNoe
GREENWOOD, IN
on March 18, 2011
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@ keithhunt from Houston: FIRST: A clove of garlic is a clove of garlic. A bulb or head of garlic is the whole thing. I've never heard anyone use the term "toe" of garlic. SECOND: just because garlic and prunes don't appeal to you, does not mean that the combination does not appeal to everyone. THIRD: One does not "sour" orange juice. The recipe refers to a sour orange, which is a variety of orange (like a blood or navel orange. FOURTH: The recipe probably has a typo. The oven temperature is supposed to be 425 and not 325 degrees. (Most stuffed pork loins are roasted between 375 and 425 degrees. FIFTH: This recipe was delicious and not complicated. Maybe your result was a disaster because you are not a very skilled cook? I am making my assumption based on the errors in your knowledge base. Good luck finding other recipes more suited to your skill and knowledge level.
Read all 9 reviews