1boneless pork tenderloin or pork loinabout 3 pounds
Sea salt and freshly ground pepper
CORNBREAD
2cupsGF flour
1/2cup+ 2 Tbsp sugar
1 1/2Tbspbaking powder
1tspbaking soda
2cupGF cornmeal
1 1/2cupbuttermilk or milk alternative
3eggs
1/2cupvegetable oil
1/2tspsalt
CORN BREAD STUFFING:
9Tbspbutter or margarinesoftened, divided
1lbonionscoarsely chopped
1cupcelerydiced
1/2cupfresh parsleychopped
1/4cupGF turkey or chicken broth
3cupscorn breadcubed (from recipe above)
Instructions
For the cornbread: Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake for 25 minutes at 425°F.
For the stuffing: For the corn bread stuffing, sauté the onions, celery and parsley for 12-15 minutes in melted butter. Combine this mixture with the cornbread and broth in a large bowl. Cover and store in refrigerator or use to stuff a pork tenderloin or a roast chicken.Rinse the pork and pat it dry. Then butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides.
For the pork: Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible.
Remove plastic wrap. Sprinkle pork with salt and pepper then spread a cornbread stuffing mixture over surface of the pork.
Starting with the longest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string.
Coat the bottom of a roasting pan with olive oil.
Bake at 325°F, uncovered for about 1 hour ten minutes, or until the pork reaches an internal temperature of 145°F.
Remove the kitchen string and slice into 1/2-inch thick slices.
Notes
To Make Buttermilk: put 1 Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 1 cup - let stand 5 minutes.