Stuffed barbecue pork loin

Yield: 6 servings

Measure Ingredient
1 \N Red bell pepper; 1/4 x 2\" st
1 \N Green bell pepper; 1/4 x 2\"
2 \N Jalapeno peppers
½ cup Balsamic vinegar
2 tablespoons Finely chopped garlic
1 teaspoon Ground cumin
¼ teaspoon Cayenne pepper
1 cup Ketchup
½ cup Granulated sugar
½ cup Brown sugar
½ cup Coarsely chopped crystalized
½ cup Raisins
¾ cup Drainings from stuffing abov
3 tablespoons Soy sauce
2 tablespoons Worcestershire sauce
2 pounds Boned pork loin *



* 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.

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