1. Preheat oven to 350 degrees F. Fry bacon in a large skillet over medium heat until crisp, 8–10 minutes; transfer with a slotted spoon to a large
bowl. Increase heat to medium-high and add butter to bacon fat in
skillet; then add onions and celery and sauté until golden, 6–8 min-
utes. Add apples, pecans, thyme, and sage and cook until apples
soften, 3–5 minutes; transfer to bowl with bacon. Add corn bread,
cayenne, stock, and salt and pepper to taste to bowl and toss well.
2. Put pork on a cutting board with tips of ribs pointing straight up. Using
a long, sharp knife, cut along length of loin where loin meets ribs until
you reach about three-quarters of the way down loin; then, without
completely detaching loin from ribs, begin slicing loin, "unrolling"
it into a wide 1"-thick slab.
3. Season loin with salt and pepper. Spread dressing over meat, roll up
jelly-roll style to ribs, then tie with kitchen twine. Season with salt and
pepper, transfer to a roasting pan meat side up, and roast until internal
temperature registers 160 degrees F, 60–70 minutes. Loosely cover
 roast with foil and set aside to rest for 15 minutes before carving.
Serve with roasted root vegetables, if you like.

Featured Archive Recipes:
Harvest Pork Loin
Herb-Crusted Pork Loin Roast with
Apples and Onion 
Roast Pork Loin and Winter Root
Vegetables (Commander's Palace) 
Stuffed Baked Ham, Vicksburg
Stuffed Glazed Ham, Gigi's
Stuffed Pork Chops (Marcelle Bienvenu)
Wine-Marinated Roast Pork with
Garlic and Bay Leaf