Stuffed Loin of Pork "Cuba Libre" Recipe

Name: Stuffed Loin of Pork "Cuba Libre"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
["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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1271

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Loin of Pork "Cuba Libre" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Loin of Pork "Cuba Libre"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions