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(1Rating)

• 1 10 lb. Pork Loin
• 1 15 oz. can plain bread crumbs
• 1 bell pepper, minced
• 1 cup chopped, roasted green chilies
• 1 cup cooked pork sausage, crumbled
• 2 T. fajita seasoning
• 1 T. garlic
• 1 tsp. cumin
• canned whole green chilies

Peach Jalapeno Glaze

• 36 oz. peach preserves
• 1/4 cup lime juice
• 6 whole jalapenos, finely diced
• 1/4 cup ketchup
• 1/4 cup honey

Mix all ingredients together, simmer 5-10 minutes.
Pour over roast before serving.

Step 1
Pre-heat oven to 325˚. Put bell pepper, sausage, and chopped green chiles into cuisanart. Chop until well minced. Add bread crumbs and seasonings and mix well.

Step 2
Cut a slit down the middle of the loin, lengthwise, careful not to cut all the way through. Put stuffing into the cut, pack well.

Step 3
Add dry white wine to the baking pan to prevent scorching. Place loin into baking pan. Cook in a 325 degree oven approx. 4-5 hours.

Step 4
About one hour before roast is done, decorate with whole green chilies and strips of raw bacon, in the form of crosses, the length of the roast. Continue cooking until done. Cover roast with glaze before serving.

Desfrute su comida! www.SouthwestCuisine.com

Recipe Courtesy of -

Nancy Guillen, Head Cook for
Grapevine Canyon Ranch, Pearce, Arizona