Instructions: STUFFING PROCEDURE: In a large saute pan cook sausage and yellow onion 1 to 2 minutes. Add peppers and green onion, cook 1 minute. Add crumbled cornbread and chicken stock and toss lightly. Stuffing should be a little dry. It will moisten up in the cooking process. Set aside. Butterfly pork loin and pound out to about 1/3 inch thick. On sheet pan with parchment paper, shingle bacon lengthwise, so it overlaps a little. Place pork on top of bacon. Fill center of pork with stuffing and roll tightly. Place roll in center of bacon strips and one by one wrap bacon around pork and secure with toothpick. There should be no gaps. When bacon is secure turn pork over and cook toothpick side down in 350 degree oven approximately 1 hour or until you reach internal temperature of 155 degrees.

SWEET PEPPER AU JUS PROCEDURE: Bring ingredients to a boil and reduce heat. Reduce mixture by 1/2. Strain and slightly thicken with slurry.

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