Mader's Pork Loin with Dressing

• 1 pork loin (3-4 lbs)
• salt to taste
• coarsly cracked black pepper to taste
• dried rosemary to taste
• 1 tbsp flour mixed with 1 tbsp melted butter to make a roux
• 1/2 cup water
• 1 cup very finely diced bacon, cooked, drippings reserved
• 1 cup finely diced onion
• 1 cup finely diced celery
• 2 lbs chopped, day old rye rolls and onion rolls (use an equal amount)
• 2-3 cups water, milk, or chicken broth
• 1 cup raisins
• 2 cups peeled and chopped Granny Smith Apples

Place meat in roasting pan with drip tray. Season as desired with salt, pepper, rosemayr. Cook uncovered 350 degrees for 25 min per lb. Meat should reach 165 degrees. Uncover meat during last 30 minutes of cooking time. When meat is done, remove from pan and set aside and keep warm. Remove drip tray.
Gradually add butter, flour mixture to the drippings in the pan. Add about 1/2 cup water and scrape any bits of meat from sides and bottom to deglaze. Cook over medium heat, stirring regularly, 5-7 minutes or until thickened. Gravy should be medium to thin consistency. Add water to thin if needed.
While roast cooks, make dressing: to bacon and drippings add onions, celery, salt, pepper, and saute until soft. Put rolls in a large bowl and add bacon mixture. Stir to coat well. Add water, milk, or chicken broth to hold mixture together as needed. Mix with your hands. Stuffing should be similar to that of a turkey stuffing. It should squeeze through your fingers when it is the right consistency.
Press into 8-inch square cake pan that is 2 inches deep. Bake 350 degrees for 30 minutes. Remove from oven.
Immediately add raisins and apples and stir to combine. Bake additional 15 minutes. If top of dressing becomes too dark, cover pan with foil.
Reheat meat if necessary, serve meat with dressing topped with gravy.