Stuffed Pork Loin

I have been buying the pork loin roast for quite a while now.  Sometimes I put it in the crockpot with some barbecue sauce and make pulled pork...but more often lately, I have been rolling it with my homemade bread ends which have been made into a delectable stuffing.  YUM.

Here's my recipe:
1 3-4lb pork loin (not the center cut white version, but the dark meat cheaper version)

4 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cups water or chicken broth
1/2 cup craisins
1 apple, chopped in 1/4 inch cubes

3 cups of bread crumbs (the best kind are the homemade kind, but you can use a good quality white bread)
dried sage (to taste)
1 t. salt
1/2 t. pepper
dried rosemary, crumbled (to taste)
1 t. garlic powder

~In a large bowl, mix your bread crumbs with the spices.  Start off with a teaspoon of each and do the sniff test to see if it is strong enough.  (I know this sounds pretty odd, but some people like a more sagey stuffing and some like a more rosemary stuffing....I like a very herby stuffing...) Set aside

~In a large pot, melt butter...add onion and celery.  Cook with medium heat until soft.
~Add apples and craisins.
~Add broth, bring to a boil.  Remove from heat.
~Add bread crumbs, mix with a wooden spoon until all has been wet down. Cover with lid and let stand for a few minutes.

Take the pork roast and cut to stuff.
There are several ways to stuff a roast: (1) You can simply take the tube and slice it across the middle like a hot dog bun leaving a hinge or (2) A more elegant method, that also gives you more stuffing and moisture, is to insert a long, sharp knife about 3/4" above the cutting board work the knife along at the same height sort of unrolling the meat, as below. (I have done both and have had success each way)

(The above picture is not mine.  I wish I had a knife that was that long!!  Maybe I'll have to invest in one! But you get the idea of how to lay open your roast.)

~Take your stuffing and spread it onto the inside of the roast.  Roll up meat and tie with cotton string or wire. Place on a rack in a shallow roasting pan. (If you have leftover stuffing, which is entirely possible, just add it to the roasting pan alongside the roast.  It will crisp up and be the most coveted part of dinner!!)
~Sprinkle your roast with more salt, pepper, garlic powder, sage and crumbled rosemary.

Bake in a 350 degree oven, using a meat thermometer, until 160 degrees.  (just below the recommended temp for cooked pork)  Let it stand for 15 minutes.  It will continue to cook.
Slice into 1 inch rounds to serve.
Enjoy!