(Family Features) If this year’s holiday menu needs an upgrade, look no further than the main course. A twist on tradition may be all that’s necessary to take seasonal meals up a level for a fresh way to savor the season and celebration.

Pork can become your family’s new festive favorite with this showstopping Stuffed Boneless Pork Loin Roast at the center of the feast. Fragrant stuffing made from aromatic veggies, bread, sage, rosemary, and apples turns a simple pork loin into a dazzling dish that’s sure to wow loved ones.

Find more holiday recipe ideas by visiting ColemanNatural.com.

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Stuffed Boneless Pork Loin Roast

Prep time: 40 minutes

Cook time: 95 minutes

Servings: 6

• 1 Coleman Natural boneless pork roast (3-4 pounds)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 2 large eggs
• 1/2 cup milk
•  salt, to taste
•  pepper, to taste
• 1 tablespoon fresh sage
• 1 tablespoon fresh rosemary
• 2 cups cubed fresh bread, crust removed
• 1 apple, diced
• gravy, for serving

Preheat oven to 375°F.

Butterfly roast.

In a large skillet over medium-high heat, heat oil and butter. Add celery, carrots, and onions; cook until softened, about 5 minutes.

While vegetables are cooking, whisk eggs, milk, salt to taste, and pepper to taste, until well combined. Mince sage and rosemary.

In a large bowl, combine bread, vegetable mixture, liquid ingredients, apples, sage, and rosemary. Gently toss until the bread absorbs most of the liquid.

Cut three pieces of butcher’s twine about 4 inches longer than the longest side of the butterflied roast. Lay the string on the cutting board horizontally, and lay the roast on top of the string to cover.

Place half of the stuffing mixture onto the butterflied pork loin and press down firmly. Roll the roast up and tie with butcher’s twine to hold it together, taking care not to tie too tightly, and press any stuffing that comes loose back into the ends of the roast.

Place stuffed and tied roast, fat cap up, on rack over baking sheet. Season liberally with salt and pepper; roast until the meat thermometer inserted into the roast registers 140°F, 75-90 minutes.

Place the remaining stuffing in a small ovenproof casserole dish and cover with foil. After roasting for 30 minutes, place extra stuffing in the oven to cook alongside the roast.

Remove foil from extra stuffing and remove roast from oven. Let it rest for 10 minutes, then remove the extra stuffing from the oven.

Cut twine from the roast and discard. Cut roast into six thick slices, taking care not to lose stuffing. Serve with extra stuffing and gravy.