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1.
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Melt butter in a saucepan over medium heat.
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Add the onion, garlic, salt and pepper.
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Gently cook until tender, approximately 5 minutes.
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2.
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Crumble the cornbread into a large mixing bowl.
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Add the onion/butter mixture, drained spinach and egg.
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Stir to combine.
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Set aside.
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3.
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To prepare the loin for stuffing, begin with the loin lying flat on a cutting board and your hand on top.
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Using a very sharp knife, begin cutting an incision about 1/3 of the way up the height of the loin and run your knife down the entire length of the meat leaving about 1/2 inch of the loin uncut in the back.
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Unroll the loin along your incision.
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You should now have one part that is 1/2 the thickness of the other.
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From the interior of the cut loin, begin repeating the process on the thicker side.
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This will allow you to unfold the meat again to an even thickness that is now 1/3 the thickness of the original.
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To better visualize what I am describing, think of folding a piece of paper lengthwise into thirds.
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This is exactly how you are preparing you loin to fold up.
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You can also search online for how to butterfly a pork loin for videos.
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4.
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Sprinkle the interior, cut sides of the loin with salt and pepper.
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Cover the interior with the prepared stuffing, using your hands to press it down.
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5.
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Fold the loin back together, pressing down as you go to get a tight roll.
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6.
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On a large piece of plastic wrap, lay the bacon strips out.
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Place the rolled loin on top of the strips.
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Fold the bacon over the loin and then tightly wrap with plastic.
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7.
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Place the loin in the refrigerator for at least 1 hour.
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When ready to cook, remove it from the refrigerator and allow it to come to room temperature for 20 minutes on the counter.
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Preheat oven to 350 F. 8.
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In a large roasting pan, place sliced onion in a bed so that it will cover the entire bottom of the loin while its cooking.
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Place the loin on top of the onions, with the bacon seam side down.
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9.
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Tightly cover the roasting pan with foil.
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10.
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Cook the loin for 1 hour, covered.
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After 1 hour, remove the foil and allow the bacon to crisp cooking for another 20 minutes or so.
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11.
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Check the internal temperature of the loin.
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When it has reached 165 F, remove it from the oven, cover it with a clean sheet of foil and allow it to rest in the pan for 20 minutes.
