1. Prepare the pork loin to be stuffed by cutting it lengthwise to 1/2 inch from the bottom edge; then cut it to the left to within 1/2 inch from the edge and again to the right to within 1/2 inch of the edge. The meat turns into a rectangle 1/2 inch thick. Season both sides with salt, pepper and seasoning mixture, then place a roll of stuffing down into the center of the meat. Wrap both edges of the meat around until they overlap very slightly, then tie the roll together with string.
2. In a saucepan heat the oil and brown the roll evenly, then pour the wine over it and cook covered for 1 1/2 hours, turning a few times.
3. Remove the roll, add sour cream to pan drippings, cook until slightly thickened and serve the meat with this gravy. Let the meat rest a few minutes before slicing.