You will need:

  • 1 pork loin
  • Cornbread dressing
  • Fresh spinach leafs
  • Sundried tomato
  • Onion
  • Salt
  • Pepper
  • Garlic
  • Parmesan cheese

Make the cornbread dressing according to the package instruction or make one from scratch.

Set aside to chill. Next, using a sharp knife cut the pork loin starting at on end and role few degrees  with each long cut across until the pork loin flats out. Pound the pork with a meat mullet to create an even surface. Place the dressing in a thin layer across the park to cover each area. Put the spinach leafs next, sun dried tomatoes, sprinkle salt, pepper, parmesan cheese, garlic and minced onion on top of the pork


Roll the pork into a  roulade and secure with butcher rope. Rub with olive oil, salt, pepper, garlic and cook in a preheated oven (Cook slow, no more than 300F) use a thermometer to check for 180F to make sure is fully cooked. All stuffed meats are cooked to 180F


Let it rest for 15 minutes before carving. serve with a sauce or gravy.




Suggestions for the sides: potato puree, green bean almandine, Brussels sprouts, braised cabbage, broccoli, asparagus, mac& cheese, roasted apples

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