Ingredients

2    tbsp (30 mL) margarine or butter
2    tbsp (30 mL) diced onion
2    tbsp (30 mL) diced celery
2    cups (500 mL) bread crumbs
1    apple, shredded
1    tbsp (15 mL) dried parsley
1/2    tsp (2 mL) dried thyme
1    tsp (5 mL) salt
Ground pepper, to taste
3-4    lb (1.4 to 1.8 kg) pork loin

Directions

Melt margarine or butter; sauté onion and celery for 2 to 3 minutes, or until translucent. Add bread crumbs, apple, parsley, thyme, salt and pepper. Continue to sauté another 2 to 3 minutes.

Butterfly-cut pork: cut it on the horizontal, wide side to wide side, as if you were slicing it in half-but don't cut all the way through.

Open the piece up so you have mirror images. Spread the bread crumb mixture on top, then fold one piece over the other and roll the pork. Wrap from end to end with butchers' twine, securing with a knot.

Roast in 325°F (160°C) oven until a thermometer inserted reads 185°C, 30-45 minutes/pound. Makes 4 to 6 servings.