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.
