Roasted Pork Loin with Cornbread & Apple Stuffing on a Bed of Sweet Corn & Pepper Relish- serves 6

Ingredients
1 four pound pork loin roast
3 pieces of bacon-small diced
1 onion-small diced
2 small apples-peeled and diced
1 stalk of celery-small diced
1 clove of garlic-crushed
4 cups of cut cubed corn bread (recipe below)
˝ cup of chicken stock
1 tablespoon of fresh sage-chopped
˝ teaspoon of kosher salt
˝ teaspoon of fresh cracked pepper to taste


Procedure
Preheat your oven to 350 degrees. Place your knife into the center-end of your pork loin and create a hole to hollow out the middle of the loin for the stuffing, repeat on the other end. Place the bacon in a large sauté pan for a few minutes. Add onions, celery and garlic and cook until tender for about five minutes. Add remaining ingredients and taste for seasoning. Fill inside of the loin with the stuffing and tie the loin with butchers twine. Drizzle with a little olive oil and roast for about 45 minutes, or until the internal temperature reaches 165 degrees on a meat thermometer.

*Note: You can use sausage instead of bacon and you can add chestnuts or dried cranberries or apricots to this stuffing for variation.