Pork Roast with Hoppin’ John

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• 1 (2.5 pound) boneless pork loin roast
• Salt and pepper to taste
• 1 small onion, chopped
• 1/2 medium green bell pepper, chopped
• 2 tablespoon vegetable oil
• 1 1/2 cups cooked long-grain rice
• 1 1/2 cups frozen chopped collard greens, thawed
• 1 can diced tomatoes, juices reserved
• 3 cans black-eyed peas, rinsed and drained
• 1/2 cup diced, cooked country ham
• 1 teaspoon sugar
• 1/2 teaspoon salt

1. Sprinkle roast with salt and pepper. Place roast in lightly greased 11x7 inch baking dish.
2. Bake at 375 degrees for 55 to 60 minutes or until a meat thermometer inserted in center registers 160 degrees.
3. While roast is cooking, make the Hoppin’ John by sautéing onion and bell pepper in oil over medium heat in a large skillet.  Add rice and next six ingredients. Let simmer about 15 minutes.
4. Serve Hoppin’ John warm with pork roast.