Stuffed Pork Loin

Remove sinews and fat from a whole loin of pork, butterfly, and brush with corn oil seasoned with black pepper, salt, and freshly-minced garlic.

For the stuffing, use day-old cornbread moistened with butter and chicken stock seasoned with fresh rosemary (not too much!), thyme, basil, salt and pepper, along with finely-minced onions.

Stuff loin, roll, truss, brush again with seasoned oil, and roast on medium heat (300) about an hour for a ten pound loin.

Serve with Jezebel sauce.

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