13 1/2 ounce can crushed pineapple
21 ounce condensed cream of celery soup
8 ounce herb seasoned stuffing mix
1/4 tsp ginger
1/4 cup finely chopped green pepper
2 tbsp melted butter or margarine
4-5 pound loin of pork

Remove backbone and cut double thick chops almost through to bottom. Drain pineapple, saving juice. Combine 3/4 cup pineapple, 10 1/2 ounces of soup, stuffing, green pepper and butter; mix well. Spoon into spaces between chops. Tie loin lengthwise; place on rack in shallow pan, fat side up. Cover with aluminum foil; bake at 325° F for 1 1/2 hours. Uncover; bake an additional 1 1/2 hours or until meat is tender. Meanwhile, in pan, combine remainder of soup, 1/4 cup pineapple juice, 1/4 cup pineapple, 1—2 tablespoons pork drippings and ginger. Heat; stir now and then. Serve over pork. 8—10 servings.