|3||pound||pork, loin, roast, boneless |
|1/2||pound||beef, ground |
|1/4||cup||onion, chopped |
|1||each||garlic, clove, minced |
|6||oz||mushrooms, canned, sliced, drained |
|1/4||cup||bread, crumbs, fine, dry |
|1/4||cup||parmesan cheese, grated |
| || |
| || ||---Barbecue Sauce--- |
|1/2||cup||chili sauce |
|1/3||cup||vinegar, wine |
|1/4||cup||sugar, brown, packed |
|2||tablespoon||lemon, juice |
|2||tablespoon||worcestershire sauce |
|2||tablespoon||steak sauce |
|1||teaspoon||mustard, dry |
|1||each||garlic, clove, minced|
|Prepare barbecue sauce. To butterfly loin, split meat lengthwise almost all the way to opposite side, then spread open flat. Pound out to a 15x10 inch rectangle, about 3/4 inch thick. Brush top with 1/4 cup of the barbecue sauce. |
Combine ground beef, onion, garlic, salt, pepper and an additional 1/4 cup of the barbecue sauce. Spread evenly over roast. Press mushrooms into ground beef. Sprinkle bread crumbs and parmesan cheese over meat. Starting from 1-inch side, roll up and tie. Place on rack in shallow roasting pan. Roast, uncovered, in 325 degrees oven for about 2 1/2 hours. Baste with additional barbecue sauce during last 15 to 20 minutes of roasting.
Pass remaining barbecue sauce. Garnish with celery leaves, if desired.
Makes 6 to 8 servings.
Barbecue Sauce: In medium saucepan combine ketchup, chili sauce, wine vinegar, packed brown sugar, lemon juice, worcestershire sauce, steak sauce, mustard, salt, pepper and garlic. Simmer 30 minutes. Remove from heat.
Makes 2 2/3 cups sauce.