Roast Pork Loin with Honey Dijon Stuffing

Pork Loin roast, approx 1 kg

1/4 cup butter, melted (60 gm)
1 tbsp honey (15 ml)
ground black pepper to taste
1 cup breadcrumbs (45 gm)
1 tbsp Dijon mustard (15 ml)
1 small onion, diced
1 small stick celery, diced

Melt the butter and sauté the onions and celery before adding the breadcrumbs.
Brown the breadcrumbs slightly and remove from the heat and stir in the Dijon mustard and honey, as well as the pepper.
If the roast is not already trussed, tie around its circumference with butcher's twine in three or four places.
Using a sharp, pointed kitchen knife cut in from both ends and create a tunnel by slicing out, star-fashion from the centre of the roast. Cram the stuffing into the cavity in the meat and sear the meat on all sides in a frying pan with a little olive oil.
Transfer to a 350°F or 180°C oven and cook until internal temperature reaches 170°F or 77°C.
Allow to cool for 10 minutes before slicing.
Deglaze pan and use liquid to make gravy with your favourite stock.