Prune Stuffed Pork Tenderloin “Cuba Libre “

Prune-stuffed pork tenderloin “Cuba Libre” – detailed cooking recipe. Share with friends: Time: 2 hours. 30 min. plus pickling time Difficulty: easy Servings: one 0 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 piece, cut lengthwise into 2 parts and opened in the form of a book, pork tenderloin (2.7-3.1 kg.)
• 225 gr. thinly sliced ​​rustic ham
• 225 gr. fried to a crisp and smashed slices of bacon
• 3 hard boiled and peeled eggs
• 1 tbsp. pitted prunes
• 1 tbsp. grated carrots
• 1/2 tbsp. chopped bell pepper
• 2 tbsp. brown sugar
• 1 bottle (200 ml.) Of Malta or another sweet dark malt beer
• 10 peeled and crushed cloves of garlic
• 2 tbsp. sour orange juice or 1 tbsp. sweet orange juice and 1 tbsp. lime juice
• 1 bay leaf
• 1 tbsp. l paprika
• Fragrant spice mix (see recipe below)

Creamery seasoning Emeryla:

• 2.5 tbsp. l paprika
• 2 tbsp. l salt
• 2 tbsp. l garlic powder
• 1 tbsp. l black pepper
• 1 tbsp. l onion powder
• 1 tbsp. l cayenne pepper
• 1 tbsp. l dried oregano leaves
• 1 tbsp. l dried thyme

Recipes with similar ingredients: pork, ham, bacon, eggs, prunes, carrots, sweet peppers, brown sugar, dark beer, Orange juice, garlic, bay leaf, garlic powder, onion powder, ground cayenne pepper, oregano, thyme, paprika

Recipe preparation:

1. In a large glass baking dish or bowl, mix orange juice, garlic, bay leaf, paprika and about 2 tsp. aromatic essence. Put both pieces of meat in a mold. Fill in meat with marinade, cover and refrigerate. Leave the meat marinate for at least 4 hours, turning over several times.
2. Preheat the oven to 160 ° C. Remove the meat from the marinade. AT in a large rectangular shape, lay out one of the pieces of pork. Sprinkle the meat with aromatic essence, then lay on it ham across a piece, then bacon, eggs, prunes, carrots and bell pepper. Put the remaining piece of tenderloin on this butcher “sandwich”, then roll both pieces into a roll, tightly tie culinary thread or chop with wooden toothpicks.
3. In a small bowl, mix brown sugar with beer and pour meatloaf. Bake until the temperature inside the meat reaches 77 ° C, about an hour, pouring sauce.
4. Pour the remaining marinade into a small saucepan and bring to boiling over high heat. Reduce heat to low and cook 15 min. Remove the meat from the oven and allow to cool before serving. Serve with boiled sour orange sauce juice. Aromatic essence (Creole seasoning Emeryla): Mix all ingredients thoroughly and store in an airtight jar. or container. Output: approximately 2/3 Art.