Pork Roast With Hopping John Stuffing

• 2 slices bacon
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 4 garlic cloves, minced
• 4 cups chopped fresh spinach
• 3 cups hot cooked long-grain rice
• 1/2 cup chopped green onions
• 1 teaspoon Creole seasoning
• 1 teaspoon hot sauce
• 2 (15-ounce) cans black-eyed peas, rinsed and drained
• 2 1/2 pounds boneless pork loin, trimmed
• Cooking spray
• 1/2 teaspoon Creole seasoning
• 1/2 teaspoon black pepper

1. Cook bacon in a large skillet over mediumhigh heat until crisp. Remove bacon from pan, and crumble. Add onion, green pepper, and garlic to bacon drippings in pan; cook 5 minutes or until tender. Add spinach, and cook 1 minute or until spinach wilts. Stir in rice and next 4 ingredients. Keep warm.
2. 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. Place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
3. Preheat oven to 375u0b0.
4. Spoon 1 1/2 cups rice mixture over pork, leaving a 1-inch margin. 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. Sprinkle with 1/2 teaspoon Creole seasoning and black pepper. Insert a meat thermometer into pork. Bake at 375u0b0 for 1 hour and 5 minutes or until meat thermometer registers 160u0b0. Let stand 10 minutes before slicing. Serve with remaining rice mixture.

bacon, onion, green bell pepper, garlic, fresh spinach, hot cooked, green onions, creole seasoning, hot sauce, blackeyed peas, pork loin, cooking spray, creole seasoning, black pepper

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