STUFFED PORK ROAST WITH GUAJILLO SAUCE

Stuffed Pork Roast with Guajillo Sauce image

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

Provided by My Food and Family

Categories Recipes

Time 2h

Yield 12 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 26 g