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1
In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions.
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2
Saute until the onions are translucent.
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3
In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes.
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4
Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes.
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5
Remove from heat and allow to rest until cool.
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6
When cool add the whipped egg whites, heavy cream and melted butter and stir to combine.
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7
Adjust the seasoning with salt and pepper, to taste.
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8
Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it).
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9
Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
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10
Tie together with butcher's twine, so the loin is tied every 1 to 2 inches.
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11
Refrigerate for about 1 hour to rest and firm up a bit.
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12
Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes.
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13
Reduce the heat to 350 degrees F.
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14
Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook.
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15
The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer.
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16
Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes.
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17
It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.
