Stuffed barbecue pork loin
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Stuffed barbecue pork loin
Last updated 6/12/2012 1:25:15 AM. Recipe ID 59122. Report a problem with this recipe.
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      Title: Stuffed barbecue pork loin
 Categories: Meats
      Yield: 6 Servings
      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

MMMMM------------------------FOR THE PORK-----------------------------
      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 *
  * 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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Recipe ID 59122 (Apr 03, 2005)

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