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Stuffed Pork Roast with Guajillo Sauce
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Stuffed Pork Roast with Guajillo Sauce

2 Hr(s)
45 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
This fabulous recipe uses a boneless pork roast.... perfect for stuffing.
What You Need
Select All
12 servings
Original recipe yields 12 servings
4-3/4 cups water, divided
10 guajillo chiles, stemmed, seeded
1/4 cup KRAFT Original Barbecue Sauce
1 small onion, chopped, divided
4 cloves garlic, divided
6 slices OSCAR MAYER Bacon, chopped
1 chayote, peeled, chopped
1/2 cup chopped fresh cilantro
1 boneless pork roast leg portion (3 lb.), butterflied
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Let's Make It
1
Heat oven to 350ºF.
2
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.
3
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.
4
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.
5
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.
6
Spoon sauce over roast before serving.
Kitchen Tips
Tip 1
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.
Tip 2
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.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 210mg
9%
Total Carbohydrates 7g
3%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 26g
52%
Vitamin A
80%
Vitamin C
2%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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.
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