Barbecued Stuffed Pork Loin

Total time: 45 minutes
     This is marinated for a few hours in a cross between a brine and a classic pork rib sauce.  I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest).  There is enough pork for two meals.  Be sure to save any leftover sauce for the leftover pork!

 Ingredients:

• 1 pork loin roast, 24oz, 750gr, 26.5oz, lean sirloin, trimmed, boneless
• Marinade/Barbecue Sauce
• 1/2 cup (4oz, 120ml) coffee  1/2 - 3/4 tsp instant dissolved in hot water or brewed coffee
• 1/2 cup maple syrup, 160gr, 5.6oz
• 1/4 cup ketchup, 60gr, 2.2oz
• 2 tbs cider vinegar, 30gr, 1oz
• 1 tbs Worcestershire sauce, 17gr, .6oz
• 1 tbs soy sauce, 16gr, .56oz
• 1 tsp garlic powder
• 1 tsp dry mustard
• Stuffing
• 4 - 6 mushrooms, about 1/2 cup finely chopped, 75gr, 2.6oz
• 2 slice Prosciutto, 60gr, 2.1oz
• 2 tbs dry bread crumbs, 14gr, .5oz
• 3 tbs marinade

 Instructions:

• At least 2 hours or up to 8 hours earlier:  Mix all ingredients for marinade/barbecue sauce. 
• Cut a lengthwise slit down the center of the pork loin almost all the way through. Leave about 1/4" (.5cm).  You want to be able to open it like a book. 
• Spread the pork out in a deep dish and pour the marinade over.  Turn the pork to coat, cover and refrigerate. 
• Dinner time: Finely chop mushrooms and Prosciutto.
• Mix mushrooms, Prosciutto and bread crumbs in a small bowl.
• Add 3 tbs of marinade and mix well. 
• Remove pork from marinade, reserving marinade, and let drain a bit.
• Lay pork out with cut side up.  Spread the stuffing on one side up to 1/4" from the edges. 
• Fold the other side over and tie well with kitchen string: Cut five 10 inch lengths of string and wrap around pork and tie every 2 inches or so - making certain that you do one as close to each end as possible.
• Cook pork on barbecue grill for 45 - 60 minutes or until done, basting 3 or 4 times with the Barbecue Sauce.
• When done, slice and serve with more Barbecue Sauce on the side. 
• Could also be baked at 400F for 45 - 60 minutes or until done but you won't get the sugary crust.  It is done when 'juices run clear', so - either poke it, slice it and take a peak or use a meat thermometer. An instant read meat thermometer is best for a nice, juicy roast.  Cook it to an internal temperature of 160F (70C)  See techniques.
• To make barbecue sauce:  Put reserved marinade in a small saucepan and bring to a boil. 
• Boil for 5 minutes. 
• Remove 1/3 cup to use as a basting sauce and reserve the rest to use as a dipping sauce for this meal and tomorrow with the leftover pork.

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Nutrition Information               Recipe serves 4            Entire Recipe / per serving Calories:  1793 / 448 Total Carbohydrates:  140 / 35           Dietary Fiber: 1 / .25 Total Fat:  95 / 23.5          Saturated Fat: 20 / 5 Cholesterol:  520 / 130 Protein:  174 / 43.5 Calcium:  265 / 66.5 Sodium:   3388 / 847

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/