Melt butter in a skillet over medium heat.

Add onion and celery; sauté until softened.

Stir in bread cubes, poultry seasoning, sage, salt, pepper, and chicken broth.

Mix until bread begins to soften. Set aside.

(Makes extra—serve alongside or freeze.)

Preheat oven to 375°F.

Butterfly pork by slicing lengthwise without cutting through; open like a book and pound to ½-inch thickness.

Spread stuffing over the surface in a thin, even layer.

Roll pork up lengthwise and tie with kitchen twine.

Season outside with salt and pepper.

Heat olive oil in skillet and sear pork on all sides until browned.

Transfer to baking dish, pour in chicken stock, cover with foil, and bake 30 minutes.

Remove foil and bake uncovered an additional 15 minutes or until internal temp reaches 160°F.

Rest 5–10 minutes before slicing.

Melt butter in the same skillet used for searing.

Whisk in flour and cook 1 minute.

Add broth, scrape up browned bits, and simmer 5–10 minutes until thickened.

Drizzle over sliced pork.