CHEF JEFF — ONE BYTE AT A TIME: Stuffed Pork LoinThis recipe comes from the late Mary Urrutia’s pioneering Cuban cookbook, “Memories of a Cuban Kitchen.”
By: Herald Staff Report,
This recipe comes from the late Mary Urrutia’s pioneering Cuban cookbook, “Memories of a Cuban Kitchen.”
Stuffed Pork Loin
1 4- to 5-pound boneless pork loin, cut with a lengthwise pocket for stuffing
Salt and freshly ground pepper to taste
½ pound ham steak, cut in ½-inch chunks
1 cup pitted prunes
1½ cups firmly packed dark brown sugar
2 7-ounce bottles malta hatuey (available online)
Parsley sprigs for garnish
Heat oven to 350 degrees. Season roast inside and out with salt and pepper. Stuff pocket with alternating layers of ham and prunes, using handle of wooden spoon to push stuffing in. Tie with kitchen twine. Place in baking pan. In bowl, combine sugar and malta. Pour over roast. Set pan on middle oven rack. Roast, uncovered to internal temperature of 160 degrees, turning to brown all sides and basting. Allow roast to stand, covered with foil, 15 minutes before slicing. Arrange meat on platter, spoon pan juices over, and sprinkle with parsley.
Yield: Serves 8.
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