SPANISH ROAST PORK

SPANISH ROAST PORK

3 lb. pork loin
2 cups cooked rice

Spanish Sauce
4 Tbsp. olive oil
1/3 cup green pepper, minced
1 onion, minced
1 clove garlic, minced
2 cans tomato sauce
1 cup water
4 Tbsp. water
1 Tbsp. chili powder
1 tsp. salt
1 cup ripe olives, sliced
½ cup seedless raisins
Have butcher cut a pocket from the rib end. Prepare Spanish sauce. Heat olive oil in a skillet. Add green pepper, onion, and garlic to oil. Cook until limp. Combine tomato sauce, and 1-cup water. Add to onion mixture. Bring to a boil. Combine 4 Tbsp. water, chili powder, and salt, into paste. Add to mixture. Stir while bringing to a boil. Add olives and raisins. Simmer for 5 minutes. Combine cooked rice with 4 Tbsp. sauce. Stuff into pocket of roast. Place meat, fat side up, in a baking pan. Bake at 350^ for 1 hour, drain off fat. Pour remaining sauce over the roast. Bake 45 minutes more, or until meat is tender, basting every 10 minutes.

Yield: 6 servings.