Creole Stuffed Roast
1/2 cup of finely chopped onion
1/2 cup of finely chopped green pepper
2 cloves garlic, minced
1/2 teaspoon of celery seed
1/4 to 1/2 teaspoon of freshly ground black pepper
One 3 to 4 pound boneless pork top loin roast
For the stuffing, in a mixing bowl combine the onion, green pepper, garlic, celery seed, black pepper, and red pepper. set aside. Trim the fat from the meat. Cut about 20 deep slits, 1 inch wide, randomly around the pork roast. Untie the roast and separate.
Fill the 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 the meat on a rack in a shallow roasting pan. Insert a meat thermometer. roast in a 325ºF. for 1 3/4 to 2 1/4 hours or until a meat thermometer registers 170ºF, well done. Cover and let stand for 15 minutes before carving.
Makes 10 to 12 servings