• Position a rack in the center of the oven and heat to 350°F. Arrange the bread in a single layer on a large rimmed baking sheet and toast until crisp, about 10 – 12 minutes. Cool to room temperature.
  8 cups stale artisan bread
• Heat the oil in a medium saucier over medium heat. Add the onion and celery, Cook, stirring occasionally and adjusting the heat as necessary, until very soft but not browned, about 8 minutes. Add the dry seasonings in the last minute, softly stirring to enhance the fragrance.
  1 Tbs. vegetable oil, 1 sweet onion, 2 ribs celery, ½ tsp dried sage, 1 tsp dried thyme, 1 tsp dry mustard
• Remove the pan from the heat. Add the bread, parsley, salt. pepper, and cayenne.
  1/4 cup parsley, kosher salt and black pepper, 1/8 tsp. cayenne
• In a small bowl, whisk the broth and eggs, and pour over the bread mixture. Toss well, let sit for 5 minutes, and toss again. cover and chill for at least 30 minutes and up to 1 day.
  1-1/2 cups chicken broth, 2 large eggs

Assembly

• Tear sheets of plastic wrap and place them on a large flat work surface to measure 20×20 inches, overlapping as you lay them out.
• Shingle 2 rows of prosciutto, using 6 to 8 slices for each row to make a 14×14-inch square.
  16 prosciutto
• Spoon the cooled stuffing mixture onto the prosciutto, then use your hands to lightly press it into an even layer, leaving a 1-1/2-inch border on top and bottom and a 1-inch border on each side.
• Pat the pork tenderloin dry and season well with salt and pepper. Position the pork across the center of the stuffing, tucking in the thinner tail end to make an even log.
  1 pork tenderloin, kosher salt and black pepper
• Lift the plastic to help wrap the prosciutto and stuffing around the pork, and continue to roll up like a sushi roll, tightening the roll as you go.
• Tuck in the ends of the prosciutto, then finish wrapping the roll with the remaining plastic wrap, twisting the ends to compress the roast tightly. Press the roll on each end towards the center to further compress the roll. Wrap the roll in one last piece of plastic wrap, tucking the ends under to keep the roast snug and firm.
• Chill for at least 30 minutes and up to 1 day. Longer is better as it helps the stuffing to firm up.

Cook

• Position a rack in the center of the oven and heat to 375°F. Set a rack in a roasting pan lined with parchment.
• Combine the glaze ingredients in a small sauce pan and heat until the sugar has dissolved. Let cool.
  3 tbsp brown sugar, 1 tbsp apricot jelly, 1 tsp mustard, 2 tbsp bourbon, cayenne, 1 tbsp pineapple juice
• Remove the plastic wrap from the pork and place the pork seam side down in the center of the rack. Roast, brushing the prosciutto with the glaze during the last 10 minutes of cooking, until cooked (135°F), 55 to 65 minutes.
• Let sit for 10 minutes. Serve warm.