1 cup dry herb-seasoned stuffing
3 Tbsp margarine, melted
1/2 cup chopped onion
1/2 cup chopped celery, including leaves
1 (4oz.) can mushroom stems and pieces, drained
1/4 cup chopped walnuts (may omit)
1/8 tsp dried thyme
1/8 tsp fennel seed
1 (3 to 3 1/2 lb.) tied boneless pork loin roast
salt & pepper
Heat oven to 325 degrees. Grease a shallow roasting pan.
In a medium bowl, combine stuffing and margarine; mix well. Stir in remaining stuffing ingredients.
Untie roast; separate into halves. Spread stuffing mixture unto bottom half; replace top half. Using wooden picks or skewers secure stuffed roast well on all sides; or re-tie.
Place in greased roasting pan; salt and pepper roast. Insert meat thermometer.
Roast at 325 degrees for 1 1/2 to 2 hours or until meat thermometer registers 160 F. Let stand 10 minutes before slicing.