Recipe
Stuffed pork loin, roasted in a cazuela
Pork loin stuffed with garlic, marinated in sour orange and roasted in a cazuela with dry wine. Juicy, easy, and full of Cuban flavor.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings4 servings
- DifficultyEasy
This stuffed pork loin, roasted in a cazuela, is a delicious and easy-to-make recipe. The result is spectacular: juicy meat, perfumed with garlic, sour orange and spices, ideal for the family table. Enjoy!
Ingredients
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Method
- Season the pork loin with salt and pepper.
- Mix 2 tablespoons of the olive oil with the bay leaf, cumin and complete seasoning.
- Coat the loin well with this mixture, add the juice of the sour orange and let it rest. Ideally overnight in the refrigerator, but you can also do it immediately.
- Before roasting the meat, pierce the loin with the tip of a knife and insert pieces of garlic and some of the seasonings into those little holes.
- Heat the remaining olive oil in the cazuela over high heat and brown the loin on all sides.
- Add the cup of dry wine, lower the heat, cover the cazuela and let it cook over medium heat for about 20 minutes.
- Check it from time to time and turn it so it absorbs the flavors on all sides. If you notice it is drying out, add a little more dry wine and lower the heat a bit more.
- When the meat is ready, slice it into slices and coat them with the juice or sauce left in the cazuela.
Original video
In Spanish
