To prepare stuffing, thoroughly combine the seasonings in a small bowl and set aside. In a large skillet, melt the butter and add entrail. Saute for approximately 5 minutes and then add onions, bell pepper and celery. Stir and cook 3 minutes. Add garlic and seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in stock, stirring frequently. Cook approximately 5 minutes. Turn heat off. Add cornbread and stir well, add egg and stir once more. Set aside.
Insert a knife through the length of the loin making a 2-inch slit. Sprinkle with salt and pepper, lightly sprinkle with paprika and garlic powder. Rub seasoning into roast.
To stuff roast:
Make sure there are no large lumps of sausage in dressing. Put stuffing in a pastry bag with an opening large enough to allow the sausage to pass through. Pipe the stuffing into both ends of the cavity cut into the loin. Place on a barbecue grill with lid, over a low fire fueled with hardwood, charcoal and water-soaked mesquite chips. Cover and roast slowly, turning once or twice until internal temperature reaches 150F (using a meat thermometer). Will take approximately 1-1/2 hours. Allow loin to rest 20 minutes before carving.
To prepare sauce:
Melt butter in a saucepan and saute shallots until soft. De-glaze with apple cider and reduce by half. Add demos-glaze and simmer 8 minutes. Away from heat, add sherry. Bring back to a boil; adjust seasoning. Add corn.