Spinach Cornbread Stuffed Pork Loin

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