1 tbsp. butter
1/4 c. chopped green pepper
1/4 c. chopped onion
2 tsp. Creole Seasoning
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. tomato paste
1 (4 to 5 lb.) boneless pork loin roast, with string removed
2 tbsp. all-purpose flour
1/4 to 1/2 tsp. Creole seasoning

In a small saucepan melt butter; add green pepper, onion, and the 2 teaspoons Creole seasoning. Cook until vegetables are tender; drain. Stir in mushrooms; blend in 1/4 cup of the tomato paste. Unroll roast; spread vegetable mixture over surface of roast. Roll meat and tie securely with string. Place meat on rack in shallow roasting pan. Roast at 325 degrees for 2 1/2 to 3 hours or until thermometer registers 170 degrees.

Remove meat to warm platter; keep warm. Skim and reserve fat from pan juices; measure juices. Add water to juices to measure 1 1/2 cups liquid. Return 2 tablespoons fat to roasting pan (add oil if necessary to make 2 tablespoons). Stir in flour, remaining Creole seasoning, and remaining tomato paste. Add juices. Cook and stir until bubbly. Garnish meat with fresh chili peppers, if desired. Slice roast crosswise, removing strings as meat is carved. Spoon some gravy over roast; pass remainder. Serves 12 to 15.