Ingredients Jump to Instructions ↓

  1. 2 cups sour orange juice, or 1 cup sweet orange juice and 1 cup lime juice

  2. 10 cloves garlic , peeled and crushed

  3. 1 bay leaf

  4. 1 tablespoon paprika

  5. Essence, recipe follows

  6. 1 (6 to 7 pound) boneless pork loin , cut lengthwise into 2 pieces, then butterflied open lengthwise

  7. 1/2 pound country ham, thinly sliced

  8. 1/2 pound bacon, fried crisp and broken into pieces

  9. 3 hard boiled eggs, peeled and sliced

  10. 1 cup pitted prunes

  11. 1 cup grated carrots

  12. 1/2 cup chopped bell pepper

  13. 2 cups brown sugar

  14. 1 (7-ounce) bottle Malta, or other sweet dark malt beer

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried leaf oregano

  22. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat the oven to 325 degrees F.

  3. 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.

  4. 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.

  5. 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.

  6. Remove the roast from the oven and allow to cool before serving with the reduced sour orange juice sauce.

  7. Combine all ingredients thoroughly and store in an airtight jar or container.

  8. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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