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Pork Roast with Hopping John Stuffing Recipe

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This recipe for Pork Roast with Hopping John Stuffing, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1 sm. onion, chopped
1/2 med. green pepper, chopped
2 T. vegetable oil
1 1/2 c. cooked long grain rice
1 1/2 c. frozen chopped collard greens, thawed
15 oz. can black-eyed peas, rinsed and drained
1/2 c. diced cooked country ham
1/2 t. sugar
1/2 t. salt
1 lg. egg, lightly beaten
1 (2 1/2-lb.) boneless pork loin roast

Saute onion and pepper in hot oil in large skillet over medium-high heat 5-7 minutes or until tender. Remove from heat. Add rice and next 5 ingredients; stir in egg. Set stuffing aside. Butterfly pork loin roast by making 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. 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 11x7 baking dish. Bake at 375 for 1 hour or until meat thermometer inserted in center registers 160. Reheat remaining Hopping John and serve with roast.




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