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.

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.

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.

Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting ½ inch above underside of roast, cut ½ inch in along right side. Continue cutting ½ inch above underside, unrolling roast like carpet. I found [this how-to |

] really helpful.

Preheat the oven to 425 degrees F. Position an oven rack in the middle of the oven.

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.

Spread about 1 to 1 ½ cups of the wild rice over the pork.

Roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 ½-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and ½ teaspoon pepper.

Rub the pork all over with the mustard and then sprinkle on the brown sugar + cayenne. Add the pineapple.

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).