1 small onion, chopped
½ medium-size green bell pepper, chopped
2 T. vegetable oil
1 ½ cups cooked long-grain rice
1 ½ cups frozen chopped collard greens, thawed
1 (15 oz) can black-eyed peas, rinsed and drained (I like the Glory brand)
½ cup diced cooked country ham
½ t. sugar
½ t. salt
1 large egg, lightly beaten
1 (2 ½-pound) boneless pork loin roast
Saute onion and bell pepper in hot oil in a large skillet over medium-high heat 5-7 minutes or until tender. Remove from heat. Add rice and next five ingredients; stir in egg. Set stuffing aside.
Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within ½ inch of bottom. From bottom of cut, slice horizontally to ½ inch from left side; repeat procedure to right side. Open roast, and place between two sheets of heavy-duty plastic wrap; flatten to ½-inch thickness using a meat mallet or rolling pin.
Spoon 1 ½ cups stuffing evenly over roast, leaving a ½-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.
Bake at 375 degrees for 55-60 minutes or until a meat thermometer inserted in center registeres 160 degrees. Reheat remaining Hopping John and serve with roast.
Prep: 30 minutes, Bake: 1 hour