INSTRUCTIONS
1. Prepare the pork loin. You can either butterfly it yourself or have the butcher do it for you.
2. Preheat the oven to 450°F
3. Heat a skillet over medium heat then add the bacon to the hot skillet. Cook until crispy then set aside.
4. Pour out all but 1 tablespoon of bacon fat. Heat the tablespoon of bacon fat in the skillet and add the onion. Cook for 4 to 5 minutes until it begins to brown slightly.
5. Add the apples, sugar, thyme, sage, and salt. Cook for another 5 minutes or until the apples are soft.
6. Remove the apple mixture from the heat and let it cool slightly. Stir in the cubes of cornbread then crumble the bacon into the mixture.
7. Whisk the egg into the chicken broth and stir into the mixture. If the mixture isn't completely moistened then gradually add ¼ to ½ cup more chicken broth or water until all the stuffing is moist. Don't make the stuffing sopping wet, just make sure that it is moist enough to stick together when gently pressed.
8. Stuff and roll the pork loin:
9. Lay the butterflied pork loin out flat, season with salt and pepper then spoon the stuffing mixture over it. Roll the pork over the stuffing, jelly roll style.
10. Tie the pork loin together using butchers twine and place it in a 13X9 inch pan with the seam side down.
11. Season the pork loin with salt and pepper then place it in the preheated oven for 15 minutes then reduce the heat to 350°F and cook for 45 to 55 more minutes or until the center of the pork is 145°F.
12. Remove the pork loin from the oven and cover it with tin foil for 10 to 15 minutes before slicing.
[WHITE WINE PAN SAUCE]
13. Pour the pan juices through a sieve and add them to a sauce pan. Cook over medium heat and add the white wine and chicken broth. Simmer for 4 or 5 minutes or until reduced by by almost half the amount.
14. Whisk the cornstarch with 2 tablespoons of cold water then whisk the cornstarch slurry into the saucepan. Simmer for 1 minutes until thickened. Stir in butter. Season with salt and pepper as needed.
