1 tablespoon extra virgin olive oil or canola oil
1 tablespoon butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onions
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cubed fresh bread (don’t use the crust)
1 apple, diced (skin first if desired)
1/2 cup dried cranberries
1 tablespoon fresh sage, minced (or 1 teaspoon dried)
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1 Coleman Natural boneless pork loin roast, butterflied (see Notes)
To butterfly the pork loin roast, place the roast on a cutting board with the fat cap facing up so that the flat cut ends are at the top and bottom of the board.
Slice horizontally about 1/3 of the way below the fat cap from one side to the other, stopping about 1 inch before the other side. Turn the knife and cut slightly down, and then start cutting back the other way, so that you are cutting through the middle of the remaining portion of the roast, stopping about 1 inch before the left edge.
Open up the loin you have butterflied and you now have 1 long piece of meat that is about an inch thick and 2-3 times as wide as it is tall.