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8 lbs. Boneless pork loin
1/2 cup Balsamic vinegar
1/2 cup water
1/3 Tbls. Gran Garlic
4 Tbls. Black Pepper
3 Tbls. Dried Basil
2 cups Broccoli, chopped
1 cup Carrots, chopped
2 cups Bellpepper, chopped
2 cups Marsala Wine
1 cup Worcestershire
1/4 cup Apple Juice
1 cup Soy Sauce
1 Tbls. rosemary
2 tsp. Salt
3 Tbls. Dired Oregano
1 head Cauliflower, chopped
1 stk. Celery, chopped
1 cup Mushrooms, chopped
1/4 cup bacon bits
Trim excess fat from pork loin. Slide a long skinny knife through middle of the pork loin from end to end, creating a hole wide enough to push stuffing through. Chop fresh veggies into small pieces; cook veggies in butter for 10 minutes. Drain veggies and reserve sauce. Using a syringe, stuff the pork loin. Place in a shallow full pan. Pour the six liquids over the pork and rub dry seasonings on the outside of the pork loin. Bake at 375 degrees for 45 minutes.
1/2 cup Balsamic vinegar
1/2 cup water
1/3 Tbls. Gran Garlic
4 Tbls. Black Pepper
3 Tbls. Dried Basil
2 cups Broccoli, chopped
1 cup Carrots, chopped
2 cups Bellpepper, chopped
2 cups Marsala Wine
1 cup Worcestershire
1/4 cup Apple Juice
1 cup Soy Sauce
1 Tbls. rosemary
2 tsp. Salt
3 Tbls. Dired Oregano
1 head Cauliflower, chopped
1 stk. Celery, chopped
1 cup Mushrooms, chopped
1/4 cup bacon bits
Trim excess fat from pork loin. Slide a long skinny knife through middle of the pork loin from end to end, creating a hole wide enough to push stuffing through. Chop fresh veggies into small pieces; cook veggies in butter for 10 minutes. Drain veggies and reserve sauce. Using a syringe, stuff the pork loin. Place in a shallow full pan. Pour the six liquids over the pork and rub dry seasonings on the outside of the pork loin. Bake at 375 degrees for 45 minutes.
