• Preheat oven to 450°F.

STUFFING

• In 12-inch heavy skillet over medium heat, add butter and cook until melted. Add bacon to skillet and cook 5-10 minutes until bacon is cooked through and starting to get crispy. (There should be a lot of liquid in the pan.)
• Stir in onion and celery, cover, and cook, stirring occasionally for about 5-10 minutes. You want onions to be translucent.
• Transfer to a large bowl, and add bread cubes, parsley, celery salt, sage, rosemary, thyme, cranberries, salt, and pepper.
• Stir in chicken stock. Set aside

PORK LOIN

• Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
• Open the loin like a book.
• Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
• Cover the entire cut of meat with plastic wrap and pound to an even ⅓ inch thickness.
• In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork loin.
• Top the pork loin with the stuffing mixture.
• Tightly roll the pork loin to completely enclose all of the fillings.
• Using cooking twine, tightly secure the roll.
• In the same skillet over medium heat, add the olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin a total of 4 times.
• Transfer the skillet to the oven and cook for 35-40 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.
• Slice and serve warm.