Stuffed Pork Loin that Jenny didn't get to eat!

I did a pretty traditional stuffed pork loin with pan gravy. Nothing extraordinary, but damn fine eatin' if you ask me. Also roasted sweet potato and butternut squash, and Jake did a broccoli rabe.

Difficulty: Medium (just cause stuffing and tying the pork loin is a little messy)
Time: About 2 hrs if you make the stuffing. Alternatively, you could just use bread crumbs and skip that step, but it's not as good.

Stuffed Pork Loin with dry rub:
I kind of made this up on the fly. Didn't exactly come up with anything groundbreaking but hey, I was just making thurs night dinner.
You need:
1 pork loin
corn meal (and everything else you need to make corn bread)
mirepoix ingredients (celery, onion, carrot)
fresh sage and thyme
fennel fronds
chicken stock
red wine
for dry rub:
ground coriander
ground rosemary
granulated garlic
onion powder
celery salt
white pepper

For the stuffing:
Get some corn meal and make a small pan of corn bread according to the directions. Let the corn bread cool.
Make a small dice mirepoix and saute in a pot with some oil or butter. Add herbs; thyme, sage, fennel. Crumble corn bread into small pieces and add to the pot. Stir to mix. Add in the chicken stock. Mix well. Transfer to a greased baking pan and bake at 425F for 10-15 min. Let cool.
Butterfly your pork loin and then make a crosswise cut at a 90 degree angle so that it forms a 'T'. Do not cut all the way through. Salt both sides and let it come up to room temp while your stuffing cools.
Pack the stuffing down the middle and tie that bad boy up with some butcher's twine. I am really bad at this so I got Jake to do it. Jake doesn't, at all, use the professional method, but he gets the job done. He cuts individual, small pieces of twine and ties it up incrementally starting from the ends. Tie each end closed, then work your way in. It works.
Now on to the dry rub. Mix the spices in a bowl. Sprinkle over or rub in til the whole thing is coated. Be careful not to squeeze out the stuffing. I forget how big this loin was. It was big. Maybe 6 lbs? I roasted it in a pan at 425F for about 45 min. If you've got a thermometer it should be somewhere around 140F at the thickest part.
Take that beautiful specimen out of the oven. Now for the gravy.
Pan gravy is easy, delicious, and you can make it while your meat cools because YOU DON'T SLICE INTO IT UNTIL IT HAS RESTED FOR AT LEAST 15 MINUTES!! Otherwise, all the delectable juices evaporate off. Let them reabsorb while you make some gravy.
Put the pan, with drippings, on the stove on med heat. Add mirepoix and maybe a little butter if you need more fat. Sweat until mirepoix starts to brown. Add a little AP flour to make a roux. Let it cook for a few minutes. Add a little wine to deglaze the pan and get up all those crusty little tidbits of flavor. I used Pinot. Let the alcohol cook off for about a minute, then add some chicken stock. Let the sauce reduce down to a good consistency, season to taste, strain, serve.

For the vegetables...
You need:
Diced sweet potatoes and butternut squash
Some diced onion.
Salt, pepper, fennel, granulated garlic, olive oil.
Roast it in a pan under (or over, I guess) your pork. If you use a relatively small dice then it shouldn't take more, and probably less, than 30 min.

I'll have to come back to you for Jake's broccoli. I know he uses garlic and red pepper flake. I don't think there's much else to it.

Jake:

The broccoli thing is really easy. Garlic, broccoli, chicken stock, and red pepper flakes. Steam/cook the broccoli and garlic in the chicken stock.