Pork Roast With Hopping John Stuffing

Oxmoor House
10 servings (serving size: 3 ounces pork and about 2/3 cup rice mixture)


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2 slices bacon
2 cups chopped onion
1 cup chopped green bell pepper
4 garlic cloves, minced
4 cups chopped fresh spinach
3 cups hot cooked long-grain rice
1/2 cup chopped green onions
1 teaspoon Creole seasoning
1 teaspoon hot sauce
2 (15-ounce) cans black-eyed peas, rinsed and drained
2 1/2 pounds boneless pork loin, trimmed
Cooking spray
1/2 teaspoon Creole seasoning
1/2 teaspoon black pepper


Cook bacon in a large skillet over mediumhigh heat until crisp. Remove bacon from pan, and crumble. Add onion, green pepper, and garlic to bacon drippings in pan; cook 5 minutes or until tender. Add spinach, and cook 1 minute or until spinach wilts. Stir in rice and next 4 ingredients. Keep warm.

Make a cut lengthwise down the center of pork, cutting to, but not through bottom. Starting from center cut, slice horizontally toward one side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold each piece so it lies flat. Place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

Preheat oven to 375°.

Spoon 1 1/2 cups rice mixture over pork, leaving a 1-inch margin. Roll pork, jelly-roll fashion, starting at short end. Secure with string at 1-inch intervals, and place, seam side down, on a rack coated with cooking spray. Sprinkle with 1/2 teaspoon Creole seasoning and black pepper. Insert a meat thermometer into pork. Bake at 375° for 1 hour and 5 minutes or until meat thermometer registers 160°. Let stand 10 minutes before slicing. Serve with remaining rice mixture.

Created date

March 2010

Nutritional Information

Calories 317
Fat 7.2 g
Satfat 2.6 g
Protein 31.1 g
Carbohydrate 30.8 g
Cholesterol 74 mg
Iron 3.6 mg
Sodium 208 mg
Caloriesfromfat 21 %
Fiber 5.5 g
Calcium 56 mg