How to make it

  • In large, deep skillet(I used cast iron) saute celery and onion in butter until soft.
  • Add garlic and mushrooms and cook about 5 minutes more.
  • Add spinach and sage, again, cook just another couple minutes, until it cooks down
  • Place corn bread crumbs in large metal or glass bowl.
  • Add entire contents of skillet to cornbread and toss well.
  • Spread stuffing onto pork loin, spreading over meat to about 1/2 inch in from all sides and roll up and tie.
  • Brush outside with melted butter or oil
  • Cover loosely with foil and bake on rack over cookie sheet at 400 for about 55-65 minutes(remove foil at about 45 min or so to allow meat to brown) or until meat thermometer reads 140-145 degrees.
  • Let rest a few minutes to make slicing easier.
  • Serve with sauce.
  • For Fresh Peach Sauce

  • Combine all ingredients and bring to a boil, stirring occasionally.
  • Reduce heat to simmer and let simmer, stirring occasionally while roast is cooking, or about 45 minutes or so.
  • Mush up a few of the peaches, if desired, to add texture to the sauce.

Reviews & Comments 3

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  • elgourmand 10 years ago
    Nice touch, as always. I might sub a little wine for the whiskey; I know that's out of character but it's Tuesday. RJ
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  • pkusmc 10 years ago
    I'd much rather order this one! That is a GREAT picture.
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  • efitobx 10 years ago
    The Whiskey won me over!
    Was this review helpful? Yes Flag

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