Beef Stuffed Pork Roast

• 3 pounds pork loin, roast, boneless
• 1/2 pound beef ground
• 1/4 cup onions chopped
• 1 each garlic clove, minced
• 1/4 teaspoon salt
• 1 x black pepper
• 6 ounces mushrooms, canned canned, sliced, drained
• 1/4 cup bread crumbs, fine, dry
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 14 ounces ketchup
• 1/2 cup chili sauce
• 13 cup vinegar wine
• 1/4 cup sugar brown, packed
• 2 tablespoons lemon juice
• 2 tablespoons worcestershire sauce
• 2 tablespoons steak sauce
• 1 teaspoon prepared mustard dry
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 each garlic clove, minced

1. Prepare barbecue sauce.
2. To butterfly loin, split meat lengthwise almost all the way to opposite side, then spread open flat.
3. Pound out to a 15x10 inch rectangle, about 3/4 inch thick.
4. Brush top with 1/4 cup of the barbecue sauce.
5. Combine ground beef, onion, garlic, salt, pepper and an additional 1/4 cup of the barbecue sauce.
6. Spread evenly over roast.
7. Press mushrooms into ground beef.
8. Sprinkle bread crumbs and parmesan cheese over meat.
9. Starting from 1-inch side, roll up and tie.
10. Place on rack in shallow roasting pan.
11. Roast, uncovered, in 325 degrees oven for about 2 1/2 hours.
12. Baste with additional barbecue sauce during last 15 to 20 minutes of roasting.
13. Pass remaining barbecue sauce.
14. Garnish with celery leaves, if desired.
15. Makes 6 to 8 servings.
16. 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.
17. Simmer 30 minutes.
18. Remove from heat.
19. Makes 2 23 cups sauce.

pork loin, ground, onions, garlic, salt, black pepper, mushrooms, bread crumbs, parmesan, ketchup, chili sauce, vinegar wine, sugar brown, lemon juice, worcestershire sauce, steak sauce, salt, black pepper, garlic

Taken from recipeland.com/recipe/v/beef-stuffed-pork-roast-2476 (may not work)