Ingredients
Directions
Stuffing: Sauté 1 package of bacon (chopped) in large pan. Once it begins to sweat, add celery and onion to the pan.
Stuffing: Pour cornbread dressing in large bowl.
Stuffing: Once the celery and onions become tender, add butter, cayenne pepper and chicken stock and bring to a boil.
Stuffing: Add this liquid mixture to the cornbread dressing bowl and mix well.
Preheat oven to 425°F.
Cut pork loin horizontally down the middle, leaving a ½ inch layer at the bottom.
Place a ½ inch layer of cornbread stuffing on top and roll the loin into a tight cylinder.
Season with salt and pepper.
Use second package of bacon to wrap around pork loin and secure with kitchen twine if needed.
Bake at 425°F and roast to internal temperature of 160°F.