3 lbs. boned pork loin
1/4 tsp. salt
Barbecue Sauce (see below)
Dash of pepper
1/2 lb. ground beef
6 oz. can drained, sliced mushrooms
1/4 c. onion
1 sm. clove garlic, minced
1/4 c. fine dry bread cubes
1/4 c. grated Parmesan cheese

Butterfly loin. Split meat lengthwise almost to opposite side, then spread open. Brush top with 1/4 cup barbecue sauce. Combine ground beef, onion, garlic, salt, pepper and 1/4 cup of barbecue sauce. Spread evenly over roast. Press mushrooms into ground beef mixture; sprinkle on bread crumbs and Parmesan. Roll up and tie loin; place on rack in shallow roasting pan. Roast, uncovered, in 325 degree oven for about 2 1/2 hours. Baste with barbecue sauce last 15 to 20 minutes.

BARBECUE SAUCE:

14 oz. bottle catsup
1/2 c. chili sauce
1/3 c. vinegar
1/4 c. brown sugar
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tbsp. oil
2 tbsp. steak sauce
1 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced

Combine all ingredients in saucepan; simmer for 30 minutes. Makes 2 2/3 cups.