-------------------------STUFFING-------------------------
1 Red bell pepper; 1/4 x 2"
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 Crystalized ginger;
- coarsely chopped
1/2 c Raisins
-----------------------FOR THE PORK-----------------------
2 tb Garlic; finely chopped
1 ts Ground cumin
1/4 ts Cayenne pepper
1 c Ketchup
3/4 c Drainings; from stuffing above
3 tb Soy sauce
2 tb Worcestershire sauce
2 lb Boned pork loin *
* Pocket cut thru the center for stuffing.
Make The Stuffing:
Combine all stuffing ingredients in a 4 qt 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 -- 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.
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 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.
