Preheat the oven to 325 and line a baking sheet pan with foil.
In a large pan or dutch oven heat two tbsp of the oil and add the onon, cook until soft abdout 3 minutes.
Add all of the next ingredients except the breadcrumbs and mix well. Cook for about 8 minutes.
Add the breadcrumbs and mix through the rest of the ingredients in the pan. Set aside
Combine all of the glaze ingredients together in a small bowl and mix well. Set aside
Take the pork loin and carefully slice through the middle of it but not all the way. You need it top fold open like a book so you end up with a rectangle or close to it.
Brush the pork with the glaze and spread the stuffing mixture all over it
Tightly roll the pork up into a tube shape and tie four times with butchers twine as tight as you can.
In a pan big enough to hold the pork heat the remaining oil until hot.
Season the pork with salt and pepper and place into the pan to sear.
Sear on each side for about a minute and then brush the pork with some of the glaze. Transfer to the prepared sheet pan.
Place the pork in the oven and bake for around 80 minutes or until a thermometer registers 145-150 internal temperature.
When the pork is done glaze again and broil for a minute for a nice caramelized surface.
Covr the pork with foil and let it rest for 10 minutes before slicing.