Basic Rum Pot Fruit Recipe
INGREDIENTS:
--STUFFING-----
1 Red bell pepper; 1/4 x 2" st 1/2 c Granulated sugar
1 Green bell pepper; 1/4 x 2" 1/2 c Brown sugar
2 Jalapeno peppers 1/2 c Coarsely chopped crystalized
1/2 c Balsamic vinegar 1/2 c Raisins
--STUFFING-----
1 Red bell pepper; 1/4 x 2" st 1/2 c Granulated sugar
1 Green bell pepper; 1/4 x 2" 1/2 c Brown sugar
2 Jalapeno peppers 1/2 c Coarsely chopped crystalized
1/2 c Balsamic vinegar 1/2 c Raisins
FOR THE PORK---
2 tb Finely chopped garlic 3/4 c Drainings from stuffing abov 1 ts Ground cumin 3 tb Soy sauce 1/4 ts Cayenne pepper 2 tb Worcestershire sauce 1 c Ketchup 2 lb Boned pork loin *
* Pocket cut thru the center for stuffing. 1. MAKE THE STUFFING: Combine all stuffing ingredients in a 4 qt. microwave-safe bowl. Stir well to blend. 2. 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. 3. 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. 4. 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.
2 tb Finely chopped garlic 3/4 c Drainings from stuffing abov 1 ts Ground cumin 3 tb Soy sauce 1/4 ts Cayenne pepper 2 tb Worcestershire sauce 1 c Ketchup 2 lb Boned pork loin *
* Pocket cut thru the center for stuffing. 1. MAKE THE STUFFING: Combine all stuffing ingredients in a 4 qt. microwave-safe bowl. Stir well to blend. 2. 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. 3. 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. 4. 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.