Creole Pork Roast

Creole Seasoning:
1/4 cup red pepper
3 tablespoons salt
1 tablespoon chile powder
1 tablespoon paprika
1 tablespoon coriander
1 tablespoon pepper
2 teaspoons ground cloves
1 1/2 teaspoons garlic powder

Roast:
1 tablespoon butter
1/4 cup chopped green pepper
1/4 cup chopped onion
3 1/2 teaspoons Creole Seasoning
1 can mushroom pieces, drained
1/2 cup tomato paste
1 (4 to 5 pound) boneless pork roast (string removed)
2 tablespoons flour

In saucepan, melt butter. Add green pepper, onion and 2 teaspoons Creole Seasoning. Cook until tender; drain. Stir in mushrooms; blend in 1/4 cup tomato paste.

Unroll roast. Spread vegetable mixture over roast surface. Roll meat and tie with string. Roast on rack in pan at 325 degrees F for 2 1/2 to 3 hours or until temperature is 170 degrees F. Remove to platter. Skim fat. Add water to juices to make 1 1/2 cups liquid. Return 2 tablespoons fat to pan. Stir in flour and remaining seasoning and paste. Cook until bubbly. Pour over sliced roast.