In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Sauté 1 chopped yellow onion and 2 chopped celery stalks until softened, about 5 minutes. Add 2 minced garlic cloves, 1 tablespoon each of fresh rosemary and thyme, and let it cook for an additional minute. In a large bowl, combine the sautéed mixture with 4 cups of stale bread cubes, 1 cup dried cranberries, 1 cup chopped pecans, 1/4 cup fresh parsley, 1 large beaten egg, and 1 cup chicken broth until evenly mixed.

Place your 3-4 pound pork loin on a cutting board. Using a sharp knife, carefully slice the pork horizontally without cutting all the way through, allowing it to open like a book. Flatten the pork gently with a mallet or your palms to create an even surface for stuffing.

Spread 2 tablespoons of Dijon mustard generously over the opened pork loin, then sprinkle with kosher salt and black pepper. Spoon the prepared stuffing mixture onto the pork, spreading it evenly while leaving about an inch margin on all sides. Roll the pork tightly, starting from one end to form a log, and secure the shape with kitchen twine.

Preheat your oven to 400°F (200°C) while preparing the roasting pan. In a large roasting pan, arrange a bed of chopped carrots, celery, and any leftover onion from the stuffing.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully add the stuffed pork roast to the pan and sear it on all sides until golden brown, about 4-5 minutes per side.

Transfer the seared pork roast to the roasting pan and pour in 1 cup of chicken broth and 1/2 cup of red wine alternative or cranberry juice around it. Roast in the preheated oven at 400°F (200°C) for 30 minutes, then reduce the temperature to 350°F (175°C) and continue roasting for about 30-45 minutes, or until the internal temperature reaches 145°F (63°C).

Once cooked, remove the mouthwatering Christmas stuffed pork roast from the oven and let it rest for 15-20 minutes covered loosely with aluminum foil.

Prepare the gravy using the pan drippings. Strain the drippings into a saucepan, adding 2 tablespoons of all-purpose flour to make a roux over medium heat. Whisk continuously for about 2 minutes, then gradually add 1-2 cups of broth or water to reach your desired consistency.

Remove the kitchen twine from the roast, and slice the pork into even pieces. Serve the slices with a generous drizzle of the homemade gravy on top, alongside your favorite festive sides.