| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Meats |
6 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper; 1/4 x 2" st |
| 1 |
|
Green bell pepper; 1/4 x 2" |
| 2 |
|
Jalapeno peppers |
| 1/2 |
c |
Balsamic vinegar |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Coarsely chopped crystalized |
| 1/2 |
c |
Raisins |
| 2 |
tb |
Finely chopped garlic |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
c |
Ketchup |
| 3/4 |
c |
Drainings from stuffing abov |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Worcestershire sauce |
| 2 |
lb |
Boned pork loin * |
INSTRUCTIONS
STUFFING
FOR THE PORK
* Pocket cut thru the center for stuffing. 1. MAKE THE STUFFING: Combine
all stuffing ingredients in a 4 qt. microwave-safe bowl. Stir well to
blend. 2. Cook, uncovered, on high for 20 minutes or until thickened (note:
stuffing will turn into a black, tar-like mass ~- this is o.k.!). Cool to
room temperature. Drain stuffing in a metal colander over a deep bowl to
catch drippings. While draining, proceed with rest of dish. 3. TO MAKE
ROAST: Mix the garlic, cumin, cayenne, ketchup, soy sauce, and
worcestershire sauce. Add drainings from stuffing; mix well. Using a
spoon, stuff the stuffing into the pocket of the pork. Close the open end
of the pocket with tooth picks or poultry skewers. 4. Place the pork in a
foil-lined roasting dish. Pour 1 cup of the sauce over the pork, covering
it completely. Roast in a preheat 350 F. oven for about 45 minutes,
basting 2 times and using half of the remaining sauce to baste each time.
Remove roast from pan. Cover with aluminum foil and let it stand for about
15 minutes before you slice it. Heat pan drippings and sauce and serve
along side of pork.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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