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Ingredients: 1 3 pound boneless pork loin 1 lemon; halved 1 Ounce(s) salt 1 stuffing - 1/16 Cup(s) butter 1 Tablespoon(s) oil 1 Cup(s) onion; chopped 3 apples; peeled, sliced 2 sage 2 Cup(s) fresh bread crumbs 13/625 Gallon(s) milk 1 cracked black pepper Directions: To make the stuffing, place the butter and oil in a frying pan over medium heat. Add the onion and cook for 3 minutes or until golden. Add the apples and sage to the pan and cook, stirring occasionally, until the apples are golden and soft. Remove the pan from the heat and stir the breadcrumbs, milk and pepper through the onion and apple mixture. Score the pork rind at intervals. Spread the stuffing down the middle of the pork loin. Roll up the pork and tie with cotton string. Preheat the oven to 425F . Rub the pork rind with the lemon and salt. Place the pork in a baking dish and cook 20 minutes. Reduce the heat to 350F and cook for a further 45 minutes or until the pork is cooked. Do not overcook, as pork will become dry and tough. Contributor: The New Cook p 110
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Season with freshly ground black pepper to taste. Cover jar tightly, shake vigorously, and reserve. Season the salmo