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Stuffed Barbecue Pork Loin

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Recipe

 

Yield

6 servings

Prep

40 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
stuffing
1 each sweet red bell peppers
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1 each green bell peppers
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2 each jalapeño pepper
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½ cup balsamic vinegar
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½ cup sugar
granulated
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½ cup brown sugar
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½ cup crystallized ginger (candied)
coarsely chopped
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½ cup raisins, seedless
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For the pork
2 tablespoons garlic
finely chopped
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1 teaspoon cumin
ground
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¼ teaspoon cayenne pepper
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1 cup ketchup
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¾ cup stuffing
drainings from above
*
3 tablespoons soy sauce, tamari
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2 tablespoons worcestershire sauce
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2 pounds pork loin
boned
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Ingredients

Amount Measure Ingredient Features
stuffing
1 each sweet red bell peppers
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1 each green bell peppers
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2 each jalapeño pepper
* Camera
118 ml balsamic vinegar
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118 ml sugar
granulated
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118 ml brown sugar
* Camera
118 ml crystallized ginger (candied)
coarsely chopped
* Camera
118 ml raisins, seedless
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For the pork
3E+1 ml garlic
finely chopped
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5 ml cumin
ground
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1.3 ml cayenne pepper
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237 ml ketchup
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177 ml stuffing
drainings from above
*
45 ml soy sauce, tamari
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3E+1 ml worcestershire sauce
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907.2 g pork loin
boned
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Directions

  • Pocket cut through the center for stuffing.

MAKE THE STUFFING: Combine all stuffing ingredients in a 4 quart microwave-safe bowl. Stir well to blend.

Cook, uncovered, on high for 20 minutes or until thickened (note: stuffing will turn into a black, tar-like mass).

Cool to room temperature.

Drain stuffing in a metal colander over a deep bowl to catch drippings.

While draining, proceed with rest of dish.

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.

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℉ (180℃). 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 57338% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 1055mg 44%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 6%
Sugars g
Protein 88g
Vitamin A 22% Vitamin C 83%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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