Pork Roast with Hopping John Stuffing
Author: Southern Living Recipe Type: Main Dishes 0 0 Rate and Review | Read Reviews (0)
Yield: Yield: 6 to 8 servingsIngredients:
| 1 | small onion, chopped |
| 1/2 | medium-size green bell pepper, chopped |
| 2 tablespoons | vegetable oil |
| 1 1/2 cups | cooked long-grain rice |
| 1 1/2 cups | frozen chopped collard greens, thawed |
| 1 (15-ounce) can | (15-ounce) can black-eyed peas, rinsed and drained |
| 1/2 cup | diced cooked country ham |
| 1/2 teaspoon | sugar |
| 1/2 teaspoon | salt |
| 1 | large egg, lightly beaten |
| 1 | (2 1/2-pound) boneless pork loin roast |
Directions:
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until tender. Remove from heat. Add rice and next 5 ingredients; stir in egg. Set stuffing aside. Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Spoon 1 1/2 cups stuffing evenly over roast, leaving a 1/2-inch border. Roll up; tie with string at 1-inch intervals. Place, seam side down, in a lightly greased 11- x 7-inch baking dish. Bake at 375° for 55 to 60 minutes or until a meat thermometer inserted in center registers 160°. Reheat remaining hopping John, and serve with roast. Source:
myrecipes.com
Source: dvo.com