Beef Stuffed Pork Roast

Ingredients and Instructions

3 pound pork, loin, roast, boneless

1/2 pound beef, ground

1/4 cup onion, chopped

1 each garlic, clove, minced

1/4 teaspoon salt

1 pepper

6 oz mushrooms, canned, sliced, drained

1/4 cup bread, crumbs, fine, dry

1/4 cup parmesan cheese, grated

---Barbecue Sauce---

14 oz ketchup

1/2 cup chili sauce

1/3 cup vinegar, wine

1/4 cup sugar, brown, packed

2 tablespoon lemon, juice

2 tablespoon worcestershire sauce

2 tablespoon steak sauce

1 teaspoon mustard, dry

1/4 teaspoon salt

1/4 teaspoon pepper

1 each garlic, clove, minced

Prepare barbecue sauce. To butterfly loin, split meat lengthwise almost all the way to opposite side, then spread open flat. Pound out to a 15x10 inch rectangle, about 3/4 inch thick. Brush top with 1/4 cup of the barbecue sauce. Combine ground beef, onion, garlic, salt, pepper and an additional 1/4 cup of the barbecue sauce. Spread evenly over roast. Press mushrooms into ground beef. Sprinkle bread crumbs and parmesan cheese over meat. Starting from 1-inch side, roll up and tie. Place on rack in shallow roasting pan. Roast, uncovered, in 325 degrees oven for about 2 1/2 hours. Baste with additional barbecue sauce during last 15 to 20 minutes of roasting. Pass remaining barbecue sauce. Garnish with celery leaves, if desired. Makes 6 to 8 servings. Barbecue Sauce: In medium saucepan combine ketchup, chili sauce, wine vinegar, packed brown sugar, lemon juice, worcestershire sauce, steak sauce, mustard, salt, pepper and garlic. Simmer 30 minutes. Remove from heat. Makes 2 2/3 cups sauce.