Stuffed Pork Loin Roast

Blend dried bread crumbs, garlic, green onions, Italian spice, pepper, salt and 2 tablespoons of olive oil in food processor and chop to blend. Place pork loin on cutting board and cut in half lengthwise with a sharp knife. Place each piece between plastic wrap and flatten with a rolling pin. Spread the dressing onto one piece of the loin roast. Put the other piece of the roast on top of the piece with the dressing and wrap with string to secure the two pieces together. In a very hot pan, sear the roast on both sides in 4 tablespoons of olive oil. Put the roast into a roasting pan, or oven proof, deep frying pan. Add 1/2 red pepper jelly to the top of the roast. Roast at 350 degrees uncovered for 30 minutes, then baste with 1/4 of remaining pepper jelly. Bake for 30 minutes longer and repeat the basting with remaining pepper jelly. Roast for 30 minutes longer. Remove from oven and let stand for 5 minutes. Cut the string and slice into 6 servings.

Source : Lorene Prescesky