Pork Roast With Hopping John Stuffing

Ingredients

• 2 slices bacon 
• 0.5 teaspoon pepper black
• 2.5 pounds pork loin boneless trimmed
• 30 ounce black-eyed peas rinsed drained canned
• 3 cups rice long-grain hot cooked
• 0.5 teaspoon creole seasoning 
• 1 teaspoon creole seasoning 
• 4  garlic cloves minced
• 1 cup bell pepper green chopped
• 0.5 cup green onions chopped
• 1 teaspoon hot sauce 
• 2 cups onion chopped
• 4 cups pkt spinach fresh chopped

Equipment

• frying pan
• oven
• plastic wrap
• kitchen thermometer
• rolling pin
• meat tenderizer

Directions

1. Cook bacon in a large skillet over mediumhigh heat until crisp.
2. Remove bacon from pan, and crumble.
3. Add onion, green pepper, and garlic to bacon drippings in pan; cook 5 minutes or until tender.
4. Add spinach, and cook 1 minute or until spinach wilts. Stir in rice and next 4 ingredients. Keep warm.
5. 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.
6. Place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
7. Preheat oven to 37
8. Spoon 1 1/2 cups rice mixture over pork, leaving a 1-inch margin.
9. 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.
10. Sprinkle with 1/2 teaspoon Creole seasoning and black pepper. Insert a meat thermometer into pork.
11. Bake at 375 for 1 hour and 5 minutes or until meat thermometer registers 16
12. Let stand 10 minutes before slicing.
13. Serve with remaining rice mixture.