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Recipe by: lorinie
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See below ingredients and instructions of the recipe
--------------------------STUFFING-------------------------------
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
------------------------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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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