Stuffed, Rolled and Roasted Southwest Pork Loin

Use one pork loin (4 - 5 lbs.)

Southwest Cornbread Stuffing

Ingredients
16 oz. finished corn bread (left to dry for one day uncovered)
1 cup sautéed red onions, diced
2 jalapeño peppers, minced
1/2 cup roasted red peppers, diced
1 Tbsp fresh sage, chopped
1 Tbsp fresh rosemary, chopped
3 cloves garlic, minced
2 whole eggs
12 oz. chicken stock or broth made from bouillon cubes
Salt and pepper to taste

Method
Mix stuffing ingredients together and let set up overnight.

Marinade for Pork Loin

Ingredients
1/2 cup sugar
1 Tbsp kosher salt
1 Tbsp dried thyme
1/2 Tbsp ground cumin
1 tsp ground bay leaves
1 tsp crushed black pepper
1 tsp Mexican oregano
3 allspice berries
3 cloves
1 cinnamon stick
1/2 cup olive oil
4 cups cold water

Method
Mix marinade ingredients together, add the pork and refrigerate overnight.

To Combine

Bring pork to room temperature. Place stuffing mixture a third of the way on flattened and seasoned roast and tie the roast with butcher string. Roast the pork loin at 400°F for 20 minutes. Then turn heat down to 275°F and cook until internal temperature is 165°F. Let roast set up at room temperature partially covered for 15 minutes, remove string, slice and serve.