Cuba Libre Pork Tenderloin Stuffed with Prunes
Votes: 3
Time: 2 hours 30 minutes plus marinating time
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Cuba Libre pork tenderloin stuffed with prunes - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece of pork tenderloin, cut in half lengthwise and opened like a book (2.7-3.1 kg)
- 225 g thinly sliced country ham
- 225g bacon, fried until crispy and broken into pieces
- 3 hard-boiled eggs, peeled and sliced
- 1 cup pitted prunes
- 1 tbsp. grated carrots
- 1/2 cup chopped bell pepper
- 2 cups brown sugar
- 1 bottle (200 ml) Malta or other sweet dark malt beer
- 10 peeled and crushed garlic cloves
- 2 cups of sour orange juice or 1 cup of sweet orange juice and 1 cup of lime juice
- 1 bay leaf
- 1 tbsp paprika
- Aromatic spice mix (see recipe below)
Emeril's Creole Seasoning:
- 2.5 tbsp paprika
- 2 tbsp. salt
- 2 tbsp garlic powder
- 1 tbsp. black pepper
- 1 tbsp onion powder
- 1 tbsp. cayenne pepper
- 1 tbsp dried oregano leaves
- 1 tbsp dried thyme
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Recipes with similar ingredients: pork, ham, bacon, eggs, prunes, carrot, sweet pepper, brown sugar, dark beer, Orange juice, garlic, bay leaf, garlic powder, onion powder, ground cayenne pepper, oregano, thyme, paprika
Cooking the dish according to the recipe:
- In a large glass baking dish or bowl, combine the orange juice, garlic, bay leaf, paprika, and about 2 teaspoons of aromatic essence. Place both pieces of meat in the dish. Pour the marinade over the meat, cover, and refrigerate. Let the meat marinate for at least 4 hours, turning it over several times.
- Preheat oven to 160°C.
Remove the pork from the marinade. Place one of the pork tenderloins in a large rectangular pan. Sprinkle the pork tenderloin with aromatic essence, then lay the ham crosswise on top, followed by the bacon, eggs, prunes, carrots, and bell pepper. Place the remaining tenderloin on this meat "sandwich," then roll both pieces up and tie tightly with kitchen string or wooden toothpicks. - In a small bowl, combine brown sugar and beer and pour over the meatloaf. Bake until the internal temperature reaches 175°F (77°C), about an hour, basting with the sauce.
- Pour the remaining marinade into a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes.
Remove the meat from the oven and let it cool before serving. Serve with the reduced orange juice sauce.
Aromatic essence (Emeril's Creole Seasoning): Mix all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup.
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