Ingredients

2 to 3 lb rolled, boneless pork loin roast
5 or 6 ft. of butcher's string (ask for at meat dept. when you buy roast)
1 box cornbread stuffing

Directions

Make the stuffing per box directions.

Unroll the roast and lay out flat (most will be be in two pieces). Butterfly each piece with a sharp knife -- that is, slice it lengthwise almost all the way through and flay it out so that it is now half as thick and twice as long.

Cut 2 lengths of the string about 18 inches long and lay them side by side on the counter or cutting board. Lay the meat end to end in one long strip on top of the strings. Spoon the prepared stuffing on the roast, rolling it up as you go. You will probably discover this operation is a two man job! Tie the strings around the the roast, and add a third string in the middle if necessary. Trim the ends of the strings off. Tamp any stuffing that falls out back in.

Bake uncovered at 350F for 2 hours. You may want to put an aluminum foil tent over the for the first 1 1/2 hours to keep it from getting too brown. It will be easier to slice if you let it cool about 15 min. before slicing. Also, an electric knife works well.

Serve with cooked apples -- actually, with apple pie filling as it comes from the can, warmed up in a baking dish in the oven or microwave.