Stuffed Pork Roast with Guajillo Sauce

• 4-3/4 cups water, divided
• 10 guajillo chiles, stemmed, seeded
• 1/4 cup KRAFT Original Barbecue Sauce
• 1 small onion, chopped, divided King Sooper's 1 lb For $0.99 thru 02/09
• 4 cloves garlic, divided
• 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 chayote, peeled, chopped
• 1/2 cup chopped fresh cilantro
• 1 boneless pork roast leg portion (3 lb.), butterflied

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

water, guajillo chiles, barbecue sauce, onion, garlic, bacon, chayote, fresh cilantro, pork roast leg

Taken from www.kraftrecipes.com/recipes/stuffed-pork-roast-guajillo-sauce-112600.aspx (may not work)