“Holy Mole” Stuffed Loin

Pork
“Holy Mole” Stuffed Loin
4
70

Description

Russell Van Camp of Spokane, WA uses mole sauce for this Latin inspired roast that won first place at the Spokane Interstate Fair.  Serve with Corn Pudding and a green salad.

Ingredients

  • 3 pounds pork loin roast (boneless)
  • 2 tablespoons sauce (mole*, Dona Maria™ Mole recommended)
  • 2 tablespoons honey
  • 5/8 ounce taco seasoning

Directions

  1. Slice pork loin lengthwise about 1 inch from the outside edge, then cut again lengthwise every inch toward the center to flatten out the pork loin. (It will be uneven.)
  2. In medium bowl, stir together mole sauce and honey until smooth. Spread over the center section of the pork loin. Roll up pork (like a jelly roll); tie it with cotton string in three places to hold together.
  3. Rub taco seasoning liberally over pork; grill over medium-hot fire (about 350 degrees F.). Cover; cook for 50 to 60 minutes (about 20 minutes per pound) turning halfway through cooking time; or until internal temperature on a thermometer reads 145 degrees F. Remove roast from grill; let rest about 10 minutes. Cut into 1/2 - inch slices.
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