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Stuffed Loin Of Pork


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  • 2 cups sour orange juice (or 1 cup sweet orange juice and 1 cup lime juice)
  • 10 garlic cloves peeled, crushed
  • 1 bay leaf
  • 1 tablespoon paprika
  • Emeril's Essence see * Note
  • 1 boneless pork loin - (6 to 7 lbs) cut lengthwise
  • into 2 pieces, 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, sliced
  • 1 cup pitted prunes
  • 1 cup grated carrots
  • 1/2 cup chopped bell pepper
  • 2 cups brown sugar
  • 1 bottle Malta - (7 oz) (or other sweet dark malt beer)


Servings 10


Step 1

* Note: See the "Bayou Blast - { 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.

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