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1
Preheat oven to 325 degrees.
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2
In a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
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3
Bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
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4
Meanwhile, cut sausage into 1/2-inch slices.
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5
Heat remaining 3 tablespoons butter in saucepan over medium-high heat.
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6
Add sausage and cook 5 minutes, stirring occasionally.
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7
Stir in onion, celery, bell pepper, garlic, seasoning and paprika.
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8
Cook 10 minutes, stirring occasionally.
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9
Reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
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10
Cook 15 to 20 minutes or until liquid is absorbed then set aside.
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11
Starting off-center, slice pork lengthwise, cutting to, but not through, other side.
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12
Open butterflied portions, laying pork flat.
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13
Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.*.
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14
Scoop out 3 cups rice mixture and set aside.
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15
Spread remaining rice mixture evenly over cut surface of meat.
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16
Roll up the loin tightly to resemble the original roast.
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17
Tie securely with butcher twine.
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18
Cover and refrigerate reserved rice until serving time.
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19
Place roast on a rack in a greased shallow roasting pan.
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20
Roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
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21
Remove from oven and let stand 15 minutes before carving.
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22
Carve crosswise into 1-inch-thick slices to serve.
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23
Warm reserved rice mixture to serve alongside prepared roast.
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24
*For assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.
