Recipe - Stuffed Barbecue Pork Loin

STUFFING
1 Red bell pepper; One fourth x 2" st
1 Green bell pepper; One fourth x 2"
2 Jalapeno peppers
One half cup Balsamic vinegar
One half cup Granulated sugar
One half cup Brown sugar
One half cup Coarsely chopped crystalized
One half cup Raisins

FOR THE PORK
2 tablespoon Finely chopped garlic
1 teaspoon Ground cumin
One fourth teaspoon Cayenne pepper
1 cup Ketchup
Three fourths cup Drainings from stuffing abov
3 tablespoon Soy sauce
2 tablespoon Worcestershire sauce
2 pound Boned pork loin *

* Pocket cut thru the center for stuffing. 1. MAKE THE STUFFING: Combine
all stuffing ingredients in a 4 qt. microwavesafe bowl. Stir well to
blend. 2. Cook, uncovered, on high for 20 minutes or until thickened (note:
stuffing will turn into a black, tarlike 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
foillined 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