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Ingredientes
- 1 x Red bell pepper, 1/4 x 2" st
- 1 x Green bell pepper, 1/4 x 2"
- 2 x Jalapeno peppers
- 1/2 c. Balsamic vinegar
- 1/2 c. Granulated sugar
- 1/2 c. Brown sugar
- 1/2 c. Coarsely minced crystalized
- 1/2 c. Raisins
- 2 Tbsp. Finely minced garlic
- 1 tsp Grnd cumin
- 1/4 tsp Cayenne pepper
- 1 c. Ketchup
- 3/4 c. Drainings from stuffing abov
- 3 Tbsp. Soy sauce
- 2 Tbsp. Worcestershire sauce
- 2 lb Boned pork loin *
Direcciones
- * Pocket cut thru the center for stuffing.
- 1. MAKE THE STUFFING: Combine all stuffing ingredients in a 4 quart. microwave-safe bowl. Stir well to blend.
- 2. Cook, uncovered, on high for 20 min or possibly till thickened (note: stuffing will turn into a black, tar-like mass - this is o.k.!). Cold 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 in 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 possibly poultry skewers.
- 4. Place the pork in a foil-lined roasting dish. Pour 1 c. of the sauce over the pork, covering it completely. Roast in a preheat 350 F. oven for about 45 min, 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 min before you slice it. Heat pan drippings and sauce and serve along side of pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 580 | |
| Calories from Fat 244 | 42% |
| Total Fat 27.06g | 34% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1042mg | 43% |
| Potassium 832mg | 24% |
| Total Carbs 66.04g | 18% |
| Dietary Fiber 2.0g | 7% |
| Sugars 58.52g | 39% |
| Protein 20.15g | 32% |
