BEEF STUFFED PORK ROAST
3 lb. pork loin (boneless)
1/2 c. barbecue sauce, divided
1/2 lb. ground beef
1/4 c. chopped onion
1 small clove garlic, minced
1/4 tsp. salt
dash of pepper
1 (4 oz.) can sliced mushrooms, drained
1/4 c. fine dry bread crumbs
1/4 c. Parmesan cheese, grated
To butterfly loin, split meat lengthwise almost all the way to the opposite
side, then spread open flat. Pound out to 15x10-inch rectangle, about
3/4-inch thick. Brush top with 1/4 cup barbecue sauce.
Combine ground beef, onion, garlic, salt, pepper, mushrooms and 1/4 cup
barbecue sauce. Spread beef mixture over butterflied loin. Sprinkle bread
crumbs and cheese over meat. Starting from 10-inch side, roll up and tie
with butchers twine.
Place on rack in shallow roasting pan. Roast uncovered in 325°F oven for
about 2 1/2 hours. Base with additional barbecue sauce during last 15 to 20
minutes of roasting.
Makes 6 to 8 servings.
3 lb. pork loin (boneless)
1/2 c. barbecue sauce, divided
1/2 lb. ground beef
1/4 c. chopped onion
1 small clove garlic, minced
1/4 tsp. salt
dash of pepper
1 (4 oz.) can sliced mushrooms, drained
1/4 c. fine dry bread crumbs
1/4 c. Parmesan cheese, grated
To butterfly loin, split meat lengthwise almost all the way to the opposite
side, then spread open flat. Pound out to 15x10-inch rectangle, about
3/4-inch thick. Brush top with 1/4 cup barbecue sauce.
Combine ground beef, onion, garlic, salt, pepper, mushrooms and 1/4 cup
barbecue sauce. Spread beef mixture over butterflied loin. Sprinkle bread
crumbs and cheese over meat. Starting from 10-inch side, roll up and tie
with butchers twine.
Place on rack in shallow roasting pan. Roast uncovered in 325°F oven for
about 2 1/2 hours. Base with additional barbecue sauce during last 15 to 20
minutes of roasting.
Makes 6 to 8 servings.
