If you prefer to make this with a boneless pork loin, buy about a pound of ground pork to use as the stuffing and mix with ingredients as described. --Pittsfield Inn, Pittsfield, Vermont
Pork loin (7-1/2 pounds with bone)
1/2 teaspoon marjoram
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/8 teaspoon cayenne
1/4 teaspoon white pepper
1/4 teaspoon rubbed sage
1/4 teaspoon minced garlic
Remove loin from bone, then cut away all extra meat from bone and trim back loin 1-2 inches on each end. Send all trimmings through grinder or food processor with spices and eggs. Butterfly the loin, stuff with meat preparation, and tie back together. Roast in 350 degrees F oven until done, about 2 hours or until internal temperature registers 185 degrees F.
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