Take two-thirds of the morels and chop fine. Take the other third and add them to ½ cup of veal stock. Set them aside.
Preheat the oven to 375 degrees F.
In a large skillet heat 1½ tablespoons of oil over medium high heat until the oil is hot but not smoking. Saute the ramps and garlic until they are softened. Transfer the mixture to a bowl and stir in the chopped morels, the bread crumbs, parsley, salt and pepper. Allow the stuffing to cool to room temperature before proceeding.
Make a hole through the length of the pork loin to use for the stuffing. To do this, first pat the loin dry. In the middle of one end, using a long, very sharp knife, make a lengthwise incision toward the center of the loin. Repeat the procedure from the opposite end of the loin. You must meet the hole from the other side, making one complete hole running the entire length of the loin, through the middle. Using the handle of a wooden spoon or your fingers, expand the incision to create a 1½ -inch wide opening. Working from both ends of the loin, pack the stuffing into the opening, pushing towards the center.
Season the outside of the loin with salt and pepper.
In a skillet heat the remaining oil over high heat until it is hot and nearly smoking. Brown the loin on all sides, taking about a half-minute total.
Transfer the loin to a flameproof roasting pan and roast in the middle of the oven for about 1 hour, or until a meat thermometer registers about 160 degrees F. Transfer the loin to a cutting board and permit it to "rest" for about 10 minutes.
While the loin is standing, on top of the stove add the lime juice to the roasting pan and deglaze over medium heat, scraping up the browned bits from the bottom and sides of the pan. Add the veal stock, including the stock with the mushrooms, and simmer, stirring occasionally, for about 5 minutes.
Slice the pork loin and serve with the sauce.