1 tablespoon vegetable oil
1 onion, chopped
1 carrot, diced
1 stalk celery, diced
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups fresh bread crumbs
2 tablespoons chopped fresh parsley
1 egg, beaten
3 1/2 pound boneless center-cut single-loin pork roast

Preparation Instructions:

In skillet, heat oil over medium heat; cook onion, carrot, celery, thyme, salt and pepper, stirring often, for 10 minutes or until softened. Stir in bread crumbs and parsley. Let cool for 10 minutes. Stir in egg.

Slice pork lengthwise down center almost but not all the way through; open like book. Repeat slicing for each half; open out. Spread stuffing over pork, leaving 1 inch border on all sides. Roll back up and tie at both ends and center with kitchen string.

Place pork on rack in roasting pan. Roast in 350 degree oven for 1 1/2 to 2 hours or until meat thermometer registers 160 degrees. Let stand for 10 minutes before slicing to serve hot. (Make ahead: Refrigerate until cold; wrap in plastic wrap and refrigerate for up to 2 days.) Makes 8 servings.