Stuffed Loin of Pork "Cuba Libre"

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: A Taste of Cuba

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
2 hr 0 min
Level:
--
Yield:
10 servings

Times:

Prep: 4 hr 30 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 6 hr 30 min

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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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Comments & Reviews

recipe Stuffed Loin of Pork "Cuba Libre"
Keith Houston, TX 03-10-2008
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FIVE THINGS TO KNOW ABOUT THIS RECIPE
Rated: 1 stars out of 5

FIVE THINGS TO KNOW ABOUT THIS RECIPE First: I'm not a fan of Emeril's recipes. He makes a simple task a complicated... fiasco and the results are no more impressive than a straightforward approach. He advises "10 cloves of garlic." Everyone seems to have a different idea of what a garlic "clove" is in each recipe. His defintion is those individuals "toes" of garlic which are naturally bundled into a collection with a single root at the base. I think he means "toes." The use of the term "toe" of garlic is used in some parts of the country, but not in others. Second: The aroma of garlic and the taste of a sweet prune DO NOT COMPLIMENT EACH OTHER. Third: How does one "sour" orange juice? Is there really a difference between sweet and sour orange juice? Fourth: Cooking this compilation for one hour at 325 will net you an uncooked, stuffed lump of spoo. To get this to 170 degrees takes more than 2 full hours at 325. Fifth: I suggest that everyone skip this recipe. It is a complicated disaster.Read more
recipe Stuffed Loin of Pork "Cuba Libre"
Sharonkay Eckert, CO 05-31-2007
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Absolutely the best!
Rated: 5 stars out of 5

This is probably the best dish I have ever made. The combination of flavors was perfect... my husband raved!!
recipe Stuffed Loin of Pork "Cuba Libre"
brian coral springs, FL 12-28-2006
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christmas
Rated: 5 stars out of 5

great
recipe Stuffed Loin of Pork "Cuba Libre"
Josella Walsenburg, CO 10-05-2006
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Pork Loin
Rated: 5 stars out of 5

Very good
recipe Stuffed Loin of Pork "Cuba Libre"
JOSE Potomac, MD 12-22-2004
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Delicious
Rated: 4 stars out of 5

Not too hard to make (takes some time though) and has a unique flavor to it.
recipe Stuffed Loin of Pork "Cuba Libre"
SONIA Miami, FL 12-06-2004
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Awesome pork loin
Rated: 5 stars out of 5

The taste is wonderful and the meat stays very tender. My family loved it!! They want me to do it again, maybe even for... Christmas!Read more