Stuffed Pork Roast with Guajillo Sauce

5
(1) 1 Review
Prep Time
45
min.
Total Time
2
hr.
Servings

12 servings

This fabulous recipe uses a boneless pork roast.... perfect for stuffing.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Bring 1 qt. (4 cups) water to boil; pour over chiles in bowl. Let stand 10 min. or until softened. Drain chiles; place in blender. Add remaining water, barbecue sauce, 1/2 cup onions and 2 garlic cloves; blend until smooth.
  • Chop remaining garlic. Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet. Add chopped garlic, remaining onions and chayote to skillet; cook 10 min., stirring occasionally. Stir in cilantro. Remove from heat.
  • Place roast, cut sides up, on cutting board; spoon bacon mixture lengthwise down center of roast. Roll up, starting at one long side; tie with kitchen string at 1-inch intervals. Cook in large skillet until browned on all sides. Place on foil-covered rimmed baking sheet; brush with 2/3 cup chile sauce.
  • Bake 1-1/4 hours or until done (145ºF). Transfer roast to cutting board; let stand 5 min. Meanwhile, pour meat drippings into saucepan; stir in remaining chile sauce. Bring to boil; cook 2 min., stirring occasionally.
  • Spoon sauce over roast before serving.

Note

If buying a bone-in leg portion of pork (also referred to as fresh ham), ask your butcher to remove the bone and butterfly it.

Substitute

Sour prickly cactus pears (xoconostles) are a perfect substitute for the chayote. Simply cut off both ends of 5 cactus leaves before removing the peel. Cut cactus in half, then remove the seeds before chopping the cactus; cook with the onions and garlic 5 min. before continuing as directed.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 80mg
Sodium 210mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 3g
Protein 26g
   
Vitamin A 45 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mary14889 |

    Delicious recipe. The only thing I would like to comment on is my surprise at the heat in the guajillo peppers. They are rated at about 2500 on the Scoville scale but I would put them on a par with jalapenos and suggest removing the seeds and membranes- I will try that the next time- to let the delicious flavor of these peppers shine through. I didn't have chayote let alone prickly pear on hand so used Jerusalem artichoke in place. I'm sure it gave a different flavor but it was delicious with the bacon in the filling.

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