Stuffed Roasted Pork Loin

6 to 8 pound pork roast
1 pound pork or mixed sausage
1 medium white onion, chopped
3 cloves garlic, chopped
1/4 cup bell pepper, chopped fine
2 teaspoons salt
1 teaspoon black pepper
1/4 cup Worcestershire Sauce
Vegetable oil spray
1 bottle of citrus wine cooler

Preheat oven to 325 F. Trim any fat from the roast. With a large sharp knife, cut the roast length ways, but not all the way through. Leave about 1 inch on one side.

Mix vegetables, salt, pepper and Worcestershire Sauce well, spread on to the opening made on the meat. Lay the sausage the length of the roast, close and use white thick thread or yarn to tie the roast shut.

Spray a large black iron roaster or Dutch oven with vegetable oil spray and place the roast in the pan. Pour the wine cooler over the roast, cover and bake for one hour. Remove the cover and brown for 15 minutes on each side. Slice and lay on plate lined with parsley, lettuce and spiced apple rings.

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Cajun Country -- New Iberia, Louisiana