Pork roast served with hopping John stuffing, a classic southern dish of rice and black-eyed peas.

Pork Roast with Hopping John Stuffing

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 black-eyed peas, rinsed and drained
1/2 cup diced cooked country ham
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1 large egg, lightly beaten
1 (2 1/2-pound) boneless pork loin roast

1. Saute 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.
2. 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.
3. 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.
4. Bake at 375°F (190°C) for 55 to 60 minutes or until a meat thermometer inserted in center registers 160°F (70°C).
5. Reheat remaining hopping John, and serve with roast.

Makes 6 to 8 servings.