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 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 375u0b0 for 55 to 60 minutes or until a meat thermometer inserted in center registers 160u0b0. Reheat remaining hopping John, and serve with roast.

onion, green bell pepper, vegetable oil, rice, collard greens, blackeyed peas, sugar, salt, egg, pork loin roast

Taken from www.myrecipes.com/recipe/pork-roast-with-hopping-john-stuffing-0 (may not work)