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Stuffed Pork Roast - New Version Recipe

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This recipe for Stuffed Pork Roast - New Version, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Kowis
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb. pork loin roast
4 cups rice dressing (Nana Sue's recipe works great or you can use any boxed mix as well)
1 lb thick sliced bacon
2 poblano peppers, sliced and seeded
1 lg onion quartered and separated
4 cloves garlic, chopped
Salt, pepper, red pepper to taste
Cotton string to tie the roast together

Directions:
Directions:
Butterfly pork loin - place fat side down, slice pork roast to within 1-1/2 inches from the bottom of the roast. Spread open and do the same on each side. Roast should lay almost flat. Season with salt and pepper mix. Place 1/2 the onion slices, garlic and poblano on the bottom of the roast. Add rice dressing and pack well. Add remaining onions, garlic and peppers to the top of the rice dressing. Fold the sides of the roast over the rice. Tie with cotton string to hold meat into place. Flip roast over. Season with salt/pepper mixture. Lay strips of bacon over the top of the roast. Wrap in foil. Cook in 350 degree oven or over medium hot grill for 1 hour (or until done). Remove foil and let bacon brown and get crisp. Remove from heat. Let set 5 minutes before slicing.

Personal Notes:
Personal Notes:
Excellent pork roast.

 

 

 

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