Ingredients

Marinade:
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon Chinese five-spice

1 boneless pork loin roast, about 2 1/2 pounds
2 ounces link sausage, 1/4-inch dice
1 medium onion, coarsely chopped
1 green onion, thinly sliced
1 bunch mustard greens or Swiss chard, chopped
1/2 cup water chestnuts, diced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon black pepper
1 teaspoon cornstarch
1 tablespoon hoisin sauce

Directions

Combine marinade ingredients; rub over pork and let stand for 20 minutes.

Saute sausage, onion and green onion; add mustard greens, water chestnuts, soy sauce, vinegar and pepper. Cook until greens are wilted, about 2 minutes. Add cornstarch and mix well.

Preheat oven to 350 degrees.

Spread hoisin sauce over surface of the butterflied pork roast, then spread the stuffing within one inch of the edge. Roll the roast tightly and secure with a string, tying it once lengthwise and then crosswise at 2-inch intervals. Place the roast on a rack in a large foil-lined baking pan. Bake uncovered to 155 degrees or about 1 1/2 hours. Remove the roast from the oven; let stand for 10 minutes before cutting into thin slices. Makes 6 servings.

Each serving contains 376 calories; 12 gm fat; 938 mg sodium; 59 mg cholesterol.