Serves 8 

Dressing

Serves 12 (9 x 13 pan)

1 pound good-quality white, multigrain or sourdough bread, cut into 1-inch cubes
(about 10 cups)
1 pound bulk pork sausage
4 T butter
3 ribs celery, chopped fine
1 large onions, chopped fine
2 cups chicken broth
1 large egg, beaten
1/2 cup chopped fresh parsley
1 tsp. dried sage
Salt and pepper to taste

Pork Loin

Smoke the pork loin at 250 degrees until it reaches an internal temperature of 155 degrees. Remove, tent with foil and let rest at least 15 minutes. Slice 1” thick and then butterfly enough to hold the stuffing. Sear on a cast iron skillet for one per side. Remove and fill the cavity with a spoonful of stuffing. 

Dressing

Preheat the oven to 325 degrees. Grease a 9-by- 13-inch baking dish. Spread the bread cubes on a baking sheet and bake until lightly toasted, 15 to 20 minutes. Transfer the bread to a large bowl.

Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the bread. Discard all but 2 tbsp. of the drippings from the skillet.

Melt the butter in the reserved drippings in the skillet. Add the celery and onions and cook over medium-low heat, stirring occasionally, until softened, about 8 minutes. Scrape into the bowl with the bread and add the chicken broth, egg, parsley, sage, season with salt and pepper to taste. Mix well and transfer to the prepared baking dish. Cover with greased foil and bake until hot, about 50 minutes.  Allow to cool slightly before stuffing chops.