Stuffed Barbecue Pork Loin
| 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 | T | Finely chopped garlic |
| 1 | t | Ground cumin |
| 1/4 | t | Cayenne pepper |
| 1 | c | Ketchup |
| 3/4 | c | Drainings from stuffing abov |
| 3 | T | Soy sauce |
| 2 | T | Worcestershire sauce |
| 2 | lb | Boned pork loin * |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 450
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 99.8mg
Sodium: 855.9mg
Potassium: 1050.7mg
Carbohydrates: 64.7g
Fiber: 1.7g
Sugar: 56.4g
Protein: 36.2g