How To make Beef Stuffed Pork Roast

Ingredients
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

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.