Ingredients:

•    4 lbs  Pork Loin, boneless, center cut

Stuffing:

•  2½ lbs  Pork, ground***see comment below
•          3  Eggs
•   ¾ cup  Bread Crumbs, unseasoned
•   ¼ cup  Dried Onions, minced or chopped
•    2 tsp  Salt
•   ¼ tsp  Garlic Powder
• 1 pinch  Black Pepper
•   1 cup  Water, cold
•     ½ lb  Mushrooms, fresh

• Wooden Skewers

Cut the pork loin open as seen in Picture 1 below and set aside.
Clean and slice the mushrooms.
Place ground pork in a bowl, add the eggs and bread crumbs.
In a measuring cup combine salt, pepper, dried onions and garlic powder with the water and mix together.
Pour mixture over meat and knead well until it binds, fold in the mushrooms last.
Lay out the pork loin and spread the meat-mushroom mixture on top, keeping it to one side, see Picture 2 below.
Roll roast and secure with wooden skewers (Picture 3).
Place in roaster with fat side up and cover with aluminum foil. Add some water to roaster to keep bottom of roast from burning.
Roast in oven at 350°F until internal temperature reaches 170ºF, check after 2 hours, uncover the last ½ hour to brown.

Picture 1	Picture 2
Picture 3	Picture 4

***For added flavor use Geier’s Fresh Polish Sausage, remove the casing and add only salt, pepper and garlic sparingly to taste as the sausage is seasoned already!