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Prepare stuffing according to directions on the box. Add the celery to the water in step 1. Set aside and cool to room temperature. With the pork loin roast in front of you from end to end, cut a flap the entire length approximately 1/2 inch under the top surface. Be careful not to cut all of the way through the loin. Open the flap and repeat this procedure from the other side approximately 1/2 inch below the new top. At this point, you should have a flat piece of pork in front of you large enough to place the stuffing across the center. Place the stuffing across the center of the loin and pack it firmly. Pull one side up and roll the loin around the stuffing back to its original shape. Tie butchers string around the loin approximately 1 inch from each end. Liberally sprinkle the seasonings over the top to your taste, and roast in a 325 degree oven until the internal temperature reaches 150 degrees. Remove from the oven and allow the loin to rest for 15 minutes before slicing. Serve immediately.
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|Serving Size: 1 Serving (1115g)|
|Recipe Makes: 1|
|Calories from Fat: 5015 (86%)|
|Amt Per Serving||% DV|
|Total Fat 557.2g||743 %|
|Saturated Fat 203.1g||1016 %|
|Monounsaturated Fat 264.1g|
|Polyunsanturated Fat 58.6g|
|Cholesterol 616mg||190 %|
|Sodium 7139.1mg||246 %|
|Potassium 1525.7mg||40 %|
|Total Carbohydrate 125.4g||37 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 120.3g|
|Protein 72.5g||104 %|
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Calories per serving: 5837
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