Pork Loin Roast with Hoppin’ John Stuffing
- Yield: 6 to 8 servings
- 1medium onion, chopped
- 1/2medium green bell pepper, chopped
- 2tablespoons olive oil
- 1 1/2cups cooked long grain rice
- 1can (15 ounce) black-eyed peas, drained and rinsed
- 1/2cup diced cooked country ham
- 1/2teaspoon sugar
- 1/2teaspoon salt
- 1/4teaspoon Tabasco sauce, or to taste
- 1 egg, lightly beaten
- 1 (2 to 3 pound) boneless pork loin roast
- Preheat the oven to 375 degrees.
- Saute the onion and bell pepper in the olive oil in a skillet over medium-high heat for 5 to 7 minutes or until tender.
- Add the rice, black-eyed peas, ham, sugar, salt and Tabasco sauce and mix well. Stir in the egg. Remove from the heat and set aside.
- Make a lengthwise cut down the center of the pork loin, cutting to within 1/2 inch of the bottom. Make a horizontal cut from the bottom of the first cut to within 1/2 inch of the left side. Repeat the cut on the right side.
- Open the roast and place between 2 sheets of heavy-duty plastic wrap. Pound the roast into a 1/2-inch thickness, using a meat mallet or rolling pin.
- Spoon 1 1/2 cups of the stuffing evenly over the roast, leaving a 1/2-inch margin.
- Roll up to enclose the filling. Tie with string at 1-inch intervals.
- Place the roast seam side down in a lightly greased 7×11-inch baking dish.
- Bake for 55 to 60 minutes or until cooked through.
- Reheat the remaining stuffing and serve with the roast.
Recipe reprinted with permission from the Junior League of Lafayette, Inc., Something to Talk About, Occasions We Celebrate in South Louisiana (the Junior League of Lafayette, Inc., 2005)