own the length of the pork loin roast.
From the inside of
ut small slits in the loin about 3/4-inch deep
Pierce pork loin in several places with long
lits in top of the loin roast and insert garlic strips into
orizontal cuts down center of roast 3x3\". Stuff each cut with
Season pork Lion with Montreal Steak Seasoning and sugar let sit for a few hours.
Preheat Oven to 325.
Mix together all glaze ingredients.
Roast 30 to 40 minutes per pound about an hour and 1/2 for 2 to 2 1/2 lbs roast.
Place seasoned pork loin in a roasting pan on a rack insert meat thermometer into the center of the roast. Cook the roast till the thermometer reads 160 degrees. During the the last 45 minuets brush the brown sugar gaze on the pork several times.
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
n the center of the pork loin, roll to close and tie
o 325\u00b0F
Tie pork loin with twine to keep it
00b0 C).
Rub the pork loin with oil. Season by sprinkling
his all over the roast).
Rub the pork loin all over generously
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
/2-inch slits in pork roast using a sharp knife. Slice 2 garlic
efore putting it in the pork loin.
Spoon the stuffing down
00b0F.
Trim fat from pork.
Combine rosemary, garlic, salt
r>To butterfly the roast, turn the roast fat side down. Make
owl.
Dry outside of pork roast with paper towels, then rub
slits in fat on pork roast with tip of sharp knife
Preheat a heavy pan (4-quart) on medium heat.
Pat pork loin dry and season with salt and pepper or Mrs. Dash.
Brown pork on all sides for 5 minutes.
Thinly slice onion and place in pan with roast.
Cover pan and reduce heat to medium low.
After 30 minutes, turn pork and add 1/2 to 1 cup water.
Turn roast occasionally and cook for 2 to 2 1/2 hours.
Combine bell peppers, and onion in a 4-6 quart slow cooker.
Rub honey mustard liberally over pork loin with most of honey mustard on top of roast.
Cook on low for 4-6 hours, and place roast on a serving platter.
Spoon bell peppers, onions, and pan juices in a small serving bowl and spoon over slices of roast to serve.