1964. PORK LOIN stuffed with HAM, PEACHES, BACON, CHORIZO, PRUNES and PEPPERS

serves 6 to 8


1 pork loin, approximately 3 to 4 lbs., butterflied
salt and freshly ground black pepper
1/2 lb. smoked ham, sliced 1/4-inch thick
1 15-oz. can halved peaches
1/2 lb. pre-cooked, thick-slice pepper bacon
1 lb. Spanish chorizo
1 cup pitted prunes
1 cup sauteed green and red peppers, cooled

Preheat oven to 350 degrees F. Generously season both sides of butterflied pork loin with salt and pepper. Begin to layer remaining ingredients in the middle third of the loin in the following order: ham, peach halves, bacon, chorizo, prunes and peppers.

Wrap the ends of the loin over the layered center and tie it at 1-inch intervals with butcher's twine. Roast for approximately 45 minutes or until internal temperature of the loin reaches 130 degree F. (Stuffing components are already cooked and you do not want to dry out the pork loin "wrapper").

Let rest 15 minutes. When cooled, cut into medallions, snipping off butcher's twine as you go.


bacon recipe courtesy of: La Cocina de Lilliam, Miramar, Havana, Cuba | "A Taste of Cuba," Feast, September 2010, page 56