Sometimes you just get tired of the normal roasting methods you always use and find yourself wanting to step it up a little. While walking through the meat section of the grocery store this week, my husband and I saw a pork loin and decided to try a stuffed loin recipe. We used a stuffing similar to that use for Cornbread Stuffed Chicken , but with a few changes. This recipe turned out great! What I really like is that all of the prep can be done ahead and then you can leave it wrapped in the refrigerator for a few days until you are ready to cook. I served this with a medley of roasted vegetables. Ingredients- For the Filling: 4 Tablespoons Butter 1/2 Cup Finely Diced Sweet Yellow Onion 1 teaspoon Minced Garlic 1/2 teaspoon Salt 1/4 teaspoon Ground Black Pepper 2 1/4 Cup Prepared Cornbread (1/2 Recipe Yellow Country Cornbread ) 1 Cup Thawed and Drained Frozen Spinach 1 Egg For the Loin: 3 Pound Pork Loin, Filleted 3/4 teaspoon Salt 1/2 teaspoon Ground Black Pepper
"Modern Southern Cook"