Creole Stuffed Roast

Ingredients

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green pepper
• 2 cloves garlic, minced
• 1/2 teaspoon celery seed
• 1/4 to 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1 3- to 4-pound boneless pork top loin roast (double loin tied)

Instructions

1. For stuffing, in a mixing bowl combine onion, green pepper, garlic, celery seed, black pepper and red pepper. Set aside.
2. Trim fat from meat. Cut about 20 deep slits, 1 inch wide, randomly around the pork roast. Untie roast and separate halves.
3. Fill slits with some of the stuffing. Pat remaining stuffing onto the flat side of one half of roast. Top with remaining half; retie roast. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer.
4. Roast in a 325° oven for 1 3/4 to 2 1/4 hours or till meat thermometer registers 170° (well-done). Cover and let stand 15 minutes before carving.