Stuffed Pork Loin

Instructions

1. Preheat oven to 325°F.
2. Dice half of the onion into ½-inch pieces for the stuffing. Thinly slice the remaining half.
3. Cook bacon in a medium skillet until crisp. Remove from skillet, leaving the bacon grease.
4. Add poultry seasoning, diced onion, and celery, cook until tender but not browned, about 8 minutes.
5. While onions are cooking, butterfly the pork loin by cutting it almost in half lengthwise, making sure not to cut it all the way through. You'll want to leave about 1-inch that isn't cut through.
6. Open the pork loin open like a book, pound it with a meat mallet until it is ¾-inch thick.
7. Once mixture is softened, add to the dried bread cubes. Stir in broth, 1 tablespoon at a time, just until moistened (you will only use about ⅓ cup). Crumble bacon and add to the mixture along with cranberries. Season with salt & pepper to taste. Set aside to cool completely.
8. Place the cooled stuffing on the pork loin and roll the loin around the stuffing, jelly-roll style. Tie it with kitchen string to secure.
9. Rub the outside of the roast with oil and season with garlic powder, sage, rosemary, salt & pepper to taste.
10. Place the pork loin in a roasting pan seam side down. Add the thinly sliced onions and add broth, ½-inch deep, to the pan.
11. Roast the pork 90-110 minutes or until internal temperature reaches 140°F.
12. Remove from the oven and place the pork on a plate, loosely cover it with foil. Let rest 15 minutes before slicing.
13. Cut the pork into slices and drizzle with any juices on the plate.