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Prep 20 mins
Cook 2 hrs
I was introduced to this creation of a Chicago fireman almost 40 years ago and have been enjoying and sharing it ever since. The size of the roast depends on the size of your crew!
- 1 center cut pork loin roast (bone in or boneless, big enough to feed your crew)
- 1 large sweet onion, halved and sliced
- 1 green bell pepper, halved and sliced
- 3 cloves chopped garlic
- 1 link hot Italian sausage, chopped
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1⁄4 cup crunchy peanut butter
- salt and pepper
- 1 can reduced-sodium chicken broth
- 4 tablespoons flour
- In a large pan, brown the sausage then add the oil, onion, bell pepper, garlic, cyanine, salt and pepper and saute until the onions start to turn clear.
- Remove the mixture from the pan and set aside to cool.
- Insert a long thin knife (a bread slicing knife works well), to one end of the roast, lengthwise, as far as it will go.
- If the knife isnt long enough to go the whole length, insert it from the other end so the slit s meet.
- Turn the knife and insert again to form an X shaped tunnel the length of the roast.
- When the onion mixture is cool, stuff the roast with the mixture from end to end.
- Save any extra filling.
- Brown the roast on all sides.
- While the meat is browning, soften the peanut butter in a microwave or a bowl of hot water.
- When the roast is browned, thinly coat it with the peanut butter and roast in a 300 degree, pre heated oven to an internal temperature of 165 degrees.
- Remove the finished roast from the roasting pan and set it aside to rest 10 minutes before carving.
- Skim the fat from the top of the roasting pan drippings and discard it.
- Add the flour to the pan and mix until smoothly blended.
- With the pan on a stovetop burner, slowly stir in the chicken broth and mix well, scraping lose any drippings that are stuck the bottom of the pan.
- Continue to stir until the gravy comes to a boil and thickens.
- If you have any leftover stuffing mix or peanut butter, stir them into the gravy and remove from the heat.
- Your roast should be ready to carve and serve, smothered in gravy!