Pineapple Glazed Pork Roast with Bacon Wild Rice Stuffing.

Instructions

1. Cook the wild rice according to package directions. I brought 4 cups water to a boil, added the rice and simmered, covered for 45 minutes until the rice was fluffy and the water absorbed.
2. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until the fat begins to render, about 5 minutes. Add the mushrooms and continue cooking until the bacon crisps, about 5 minutes. Remove from the heat and add the spinach. Allow the spinach to wilt into the bacon mushroom mixture.
3. Once the rice is cooked, stir in the bacon mixture + all the drippings from the pan. Stir in the pistachios and then crumble in the feta. Season the rice with salt + pepper.
4. Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. I found [this how-to | http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/how-to-trim-stuff-and-roll-the-pork-loin-that-s-on-our-october-cover] really helpful.
5. Preheat the oven to 425 degrees F. Position an oven rack in the middle of the oven.
6. Once your pork roast is in a flat piece, use a meat mallet to pound the pork so that most of the meat is in one even layer.
7. Spread about 1 to 1 1/2 cups of the wild rice over the pork.
8. Roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.
9. Rub the pork all over with the mustard and then sprinkle on the brown sugar + cayenne. Add the pineapple.
10. Roast pork for 25 minutes at 425 degrees F. Add the squash rounds and reduce the oven temperature to 375. Continue to roast until an instant-read thermometer inserted into center of loin registers 140-160 degrees F. (it will be cooked medium but still slightly pink), about 35-50 minutes. Let the roast rest for at least 20 minutes before slicing. Serve the pork along side the remaining rice + roasted squash and pomegranate arils (if desired).