Stuffed Barbecue Pork Loin
Boneless pork loin stuffed with a sweet-hot pepper and ginger chutney, roasted with a smoky cumin-cayenne barbecue sauce. A bold, flavor-packed centerpiece for any dinner table.
YIELD
6 servingsPREP
40 minCOOK
45 minREADY
1 hrsThis isn’t your average pork roast. A boneless loin gets pocket-cut and stuffed with a homemade chutney that’s part sweet, part fiery: bell peppers, jalapenos, balsamic vinegar, crystallized ginger, and raisins all cook down into a thick, jammy filling.
The barbecue sauce built from the chutney drippings, ketchup, soy sauce, cumin, and cayenne bastes the roast as it cooks, building layers of glossy, sticky, smoky bark on the outside.
Slice through and you get that gorgeous cross-section of juicy pork wrapped around jewel-toned stuffing. It’s a dinner party centerpiece that tells everyone you mean business.
Pro Tips
- The chutney stuffing will look alarming as it cooks down (dark and thick). That’s normal and exactly what you want. The concentrated flavor is the whole point.
- Drain the stuffing well and save every drop of those drippings for the barbecue sauce. That’s where the depth of flavor lives.
- Let the roast rest a full 15 minutes after pulling from the oven. Cutting too early lets all those juices run out onto the cutting board instead of staying in the meat.
- Secure the pocket opening tightly with toothpicks or skewers so the stuffing doesn’t escape during roasting.
Ingredients
Directions
- Pocket cut through the center for stuffing.
MAKE THE STUFFING: Combine all stuffing ingredients in a 4 quart 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).
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℉ (180℃). 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.
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