Ingredients

The following ingredients have 4 Servings
  • 4 - celery stalks, chopped
  • 1 - onion, chopped
  • 2 clove(s) garlic, chopped
  • 2 tablespoon(s) fresh parsley leaves, chopped
  • 2 tablespoon(s) butter
  • 2 tablespoon(s) olive oil
  • 6 cup(s) cubed bread slices
  • 2 pinch(es) coarse Kosher salt
  • 2 pinch(es) fresh pepper
  • 1 tablespoon(s) teriyaki sauce
  • 1 tablespoon(s) Worcestershire sauce
  • few dash(es) liquid smoke flavoring
  • 2 pound(s) pork loin, boneless
  • - dry rub (I used a grill dry rub)
  • - Pam cooking spray.
  • - cooking twine

Instruction

  • Cut the loin so it is flat. Instruction read. Cut a lengthwise slit down the center of each tenderloin to within 1 in. to the bottom. I used a pork loin so I just cut it anyway I could to get it to lay flat without breaking it up. You can look online for a video of instruction.
  • Place plastic wrap over the top and flatten to 1-inch thickness. This can be tricky. Try not to break up the meat. pound with an outward motion to get it thin enough, but not too thin to break. You need to be able to pick it up and handle it.
  • In a skillet, melt your butter and olive oil. Let it get hot.
  • Add chopped celery, onion, fresh parsley, and garlic. Cook until onion is translucent.
  • Add salt, pepper, bread cubes, Worchestershire sauce, some liquid smoke, and teriyaki sauce (I also added a small amount of olive oil to the mix.). Mix and set a side.
  • I sprayed a gill pan with Pam (the meat was large and needed a large flat area to brown the meat).
  • Rub the meat with a desired dry rub.
  • Place on a hot grill or pan to brown the meat on each side. You can use olive oil if you would like. Takes a couple of mins. When It is to your desired color, remove it from pan.
  • Add your stuffing to the meat leaving room on the outside edge.
  • Roll the meat up. Then use your kitchen twine to tie it so the filling does not fall out.
  • Place it on a rack in a shallow roasting pan. Bake uncovered at 330 degrees F. For approximately 1 hr and 15 min. Or until the meat thermometer reads 160 degrees F. ( I cooked mine at 350 would not recommend it.) Cooking it slower on a lower temp should maintain the moister in the meat. The center should be 160 degrees.
  • Let it stand for 5 min. Remove the string and enjoy.