Stuffed Loin Of Pork

Recipe Ingredients

2 cups	474ml	Sour orange juice
		= (or 1 cup sweet orange juice
		And 1 cup lime juice)
10		Garlic cloves - peeled, crushed
1		Bay leaf
1 tablespoon	15ml	Paprika
		Emeril's Essence - see * Note
1		Boneless pork loin - (6 to 7 lbs) - cut lengthwise
		Into 2 pieces, butterflied open lengthwise
1/2 lb	227g / 8oz	Country ham - thinly sliced
1/2 lb	227g / 8oz	Bacon - fried crisp, and
		Broken into pieces
3		Hard-boiled eggs - peeled, sliced
1 cup	237ml	Pitted prunes
1 cup	110g / 3.9oz	Grated carrots
1/2 cup	73g / 2.6oz	Chopped bell pepper
2 cups	320g / 11oz	Brown sugar
1		Malta - (7 oz)
		= (or other sweet dark malt beer)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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.

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.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D78) - from the TV FOOD - NETWORK

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