Prepare the Stuffing: Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Sauté 1 cup of finely diced yellow onion and 2 stalks of finely diced celery until soft and translucent. Transfer to a large bowl and mix in the stale bread cubes, dried cranberries, pecans, parsley, sage, egg, broth, and red wine alternative until well combined.

Butterfly and Season the Roast: Preheat your oven to 375°F (190°C). Butterfly the 3-5 pounds center-cut boneless pork loin to create an even pocket for the stuffing. Rub the roast with 1 tablespoon of Dijon mustard, rosemary, thyme, kosher salt, and black pepper.

Stuff and Roll the Roast: Spoon the prepared stuffing into the pork loin pocket, then roll the roast tightly and secure with kitchen twine at intervals.

Sear and Roast the Beef: In a large skillet, heat 2 tablespoons of olive oil and add the stuffed roast. Sear on all sides until browned. Pour in 1/2 cup of broth and wine alternative, then transfer to the oven and roast for 1.5 to 2 hours.

Rest and Make Gravy: Let the roast rest for 15-20 minutes. Use the drippings left in the skillet to make gravy by adding 2 tablespoons of flour or cornstarch to thicken.

Slice and Serve: Remove the kitchen twine and slice the pork into thick rounds. Arrange the slices on a platter and drizzle with gravy.