Recipe by Oxmoor House January 2002


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

317 calories; fat 7.2g; saturated fat 2.6g; protein 31.1g; carbohydrates 30.8g; cholesterol 74mg; iron 3.6mg; sodium 208mg; calories from fat 21%; fiber 5.5g; calcium 56mg.