Before stuffing this pork loin roast, it is "butterflied", making it a large, thinner rectangle. It's then hammered with a meat hammer to further tenderize the meat. The surface is spread with a corn bread stuffing mixture, and cooked at higher oven heat for 10 minutes, then at a quite low temperature for the remainder.

Use the Corn Bread with Apple and Sage recipe for the stuffing; there will still be extra cornbread to serve to any vegetarians at the table. A 3-4 lb. pork loin should serve 6-8.

Ingredients:

• 2 eggs
• 1/4 c. chicken stock (or water)
• 4 c. crumbled Cornbread With Apple Sage (about half a recipe)
• 3-4 lb. boneless pork loin
• 2 TBS. fresh, chopped sage (or 1 TBS. dry)

Follow the recipe for Corn Bread with Apple and Sage. Set the corn bread aside.
To a bowl, add: > 2 eggs > 1/4 c. chicken stock (or water) > 4 c. crumbled Apple Sage Cornbread (about half a recipe)

Preheat oven to 450 degrees. Prepare the pork loin. Use: > 3-4 lb. boneless pork loin

To butterfly the meat, lay it fat-side down, and make a cut down the long, middle part. Do not cut all the way through! Cut a third of the meat open, as if "unfolding" a three-fold menu, creating a new layer of meat as it opens to the right. Make another cut through the other third of the meat, opening it as if "unfolding" a menu, by cutting through the layer of meat. Your goal is to make a somewhat round pork loin into a larger rectangle of meat that's about an inch or so in thickness. Once you have a rectangular shape, take a meat hammer to it, pounding it to further even out the thickness (which tenderizes the meat as well).

Season the meat; spread lightly with: > 2 TBS. fresh, chopped sage (or 1 TBS. dry)

Spread the corn bread stuffing on next, to about an inch from the edges. Roll it up like a jelly-roll, and tie the roast with kitchen string, every 2 inches or so.
Cook the roast at 450 degrees for 10 minutes only, then turn the oven down to 250 degrees and continue to cook it for 50 minutes or so, until internal temperature reads 160 degrees with a meat thermometer.

Let the roast rest on a cutting board for 10 minutes or so. Remove any clunky droppings from the pan; deglaze the pan, adding some chicken stock, if available, to help loosen the flavors stuck to the pan. Remove the twine from the pork; slice 1/2" thick, and serve with the "au jus" (drippings from the pan).

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