Serves 6

2 pork tenderloins, about 2 ½ lbs. total weight

1 pound bulk mild pork sausage

6 cups dried bread cubes

1 ½ cups low sodium chicken or beef broth

2 ribs celery, chopped

1 small onion, chopped

1 to 2 tablespoons chopped fresh sage leaves

Leaves of 1 sprig fresh thyme, minced

1 tablespoon chopped fresh parsley

Olive oil

Salt and pepper, to taste

With a sharp knife, remove silverskin from each tenderloin, then slice each tenderloin lengthwise to butterfly it, being careful not to cut completely through the meat. You don't want to cut the tenderloin in two.

Working one at a time, place each butterflied tenderloin between two sheets of waxed paper or plastic wrap, place on a cutting board, and using a meat mallet, pound until meat is an even thickness of less than 1/2 inch.

Season inside and out with salt and pepper and set aside.

In a skillet over medium heat, brown sausage until no longer pink, breaking up with spatula until it is even brown crumbles. Drain.

In a large bowl, combine bread cubes, cooked sausage, celery, onion, sage, thyme and parsley. Mix well. Add broth, 1/2 cup at a time, mixing stuffing after each addition and breaking up bread as you go until stuffing is soft and holds together well. Season with salt and pepper to taste.

Fill the center of each tenderloin lengthwise with stuffing, overlapping meat to close seam and tucking in ends. Use cotton butcher's twine to tie up tenderloin, making about five or six ties down the length of the tenderloin.

Add a tablespoon or two of olive oil to a very large skillet or a roasting pan set over two burners on stovetop. Set burners to medium-high and sear tenderloins on all sides, turning them carefully so stuffing does not come loose.

When brown on all sides, cover roaster with foil (or transfer to roasting pan if using a skillet) and roast in 375-degree oven, for 30 minutes. Uncover and roast an additional 15 to 20 minutes, or until internal temperature of thickest part of pork reaches 145 degrees when checked on an instant-read thermometer. Be careful to check temperature of meat closest to stuffing, as this area tends to cook more slowly than the outside.

When done, remove from oven. Cover with foil and allow to rest for 10 to 15 minutes. Remove twine. Slice into circles and serve.

Note: Pork tenderloins are small, averaging about 1 to 1 ½ pounds each. However, with stuffing, each should serve three adults.