Remove sinews and most of the 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 a light stock of your choice (I recommend chicken), seasoned with fresh rosemary (not too much!), thyme and basil, salt and pepper, along with finely-minced onions. Stuff the loin, assemble, truss, brush again with seasoned oil and roast on medium heat (300) until done through, (about an hour for a ten pound loin). Serve with Jezebel sauce.