1 lg. pork loin
3 strips bacon
Lawry's seasoned salt
Coarse black pepper
1 lg. browning bag

STUFFING:

2 lbs. peeled, deveined shrimp
3 tbsp. olive oil
1 clove crushed garlic
1/2 c. celery, chopped
1 c. mushrooms, sliced
1 med. diced onion
2 tbsp. lemon juice
3 tbsp. white wine Worcestershire
4 slices chopped bacon
1 c. seasoned bread crumbs
1/2 c. melted butter

Saute in olive oil the bacon, celery, mushrooms, garlic and onion. Add shrimp and saute until pink. Add lemon juice and Worcestershire sauce. Mix melted butter with bread crumbs and add to saute.

Open pork loin, wash and pat dry. Place stuffing inside and close. Sprinkle with Lawry's seasoned salt and coarse pepper. Wrap with 3 strips bacon. Place in browning bag with 2 tablespoons flour. Close bag and pierce holes in it. Bake on cookie sheet approximately 2 hours on 325 degrees. Serves 10.