Pork Loin with Cornbread Chestnut Stuffing

All I can say is delicious, delicious, delicious! I made this for Christmas dinner and it was a huge hit. It's easy to make and great for company any time of the year!

• 1 boneless pork loin roast, about 5 pounds
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1 tablespoon margarine
• 1 bag of seasoned cornbread stuffing
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sage
• 1/2 cup chicken broth
• 6 to 8 chestnuts, cooked, peeled and chopped OR 
• 8 ounces finely chopped chestnuts in bag, drained
• 1 lb. bacon (optional)

Untie roast if tied; trim visible fat from outside of roast. Lay roast open on sheet of waxed paper. 

Cook celery and onion in margarine in a nonstick skillet over medium heat, for 3 to 4 minutes or until tender. Remove from heat; stir in stuffing, finely chopped chestnuts, parsley, salt, pepper, and sage. Add chicken broth a little at a time until mixture is moist enough to stick together. Spread over surface of roast. 

Reassemble roast, wrap in bacon (optional) and tie firmly. Place on rack in foil-lined roasting pan. Bake in 350°F oven for 20 minutes per pound (about 2 hrs) or until meat thermometer registers 150°F. Let roast stand 10 to 15 minutes before slicing.