Step 1

Preheat oven to 350℉. Place a rack in a large baking/roasting pan (I use a flat rack).

Step 2

Prepare pork as follows; If using a boneless loin, cut it in half lengthwise and pound it down to 1/2-inch thickness. Pork tenderloins generally come in 2 pieces so pound each piece down to 1/2-inch thickness.

Step 3

Mix breadcrumbs, poultry seasoning, parsley, salt and pepper together in a large bowl; set aside.

Step 4

Melt butter in a small skillet. Add the onions and cook over medium-low heat until they are translucent—don’t let them brown.

Step 5

Add the entire contents of the skillet to the breadcrumb mixture and mix well until all the bread is coated with the onions/butter mixture.

Step 6

Divide the stuffing evenly between the 2 pork pieces. Roll up from the short side tightly, forming a “jellyroll.” Secure seam with toothpicks.

Step 7

Place on the rack in the pan and baste with half the butter.

Step 8

Bake for 90 minutes, basting again with the melted butter halfway during the cooking, or until the meat registers 160℉ on a meat thermometer.