Beef Stuffed Pork Roast

Ingredients

Amount		Ingredient	Preparation
3	pounds	pork	loin, roast, boneless
1/2	pound	beef	ground
1/4	cup	onion	chopped
1	each	garlic	clove, minced
1/4	teaspoon	salt
1	x	black pepper
6	ounces	mushrooms, canned	canned, sliced, drained
1/4	cup	bread	crumbs, fine, dry
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
14	ounces	ketchup
1/2	cup	chili sauce
1/3	cup	vinegar	wine
1/4	cup	sugar	brown, packed
2	tablespoons	lemon	juice
2	tablespoons	worcestershire sauce
2	tablespoons	steak sauce
1	teaspoon	prepared mustard	dry
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1	each	garlic	clove, minced

Directions

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.