Stuffed pork loin cutlets

Ingredients:

• 4 natural bone-in pork loin cutlets (5 cm thick), cut down to the bone
• 2 slices of bacon, chopped
• 2 finely chopped celery stalks
• 1 small onion, finely chopped
• 2 crushed cloves of garlic
• 1/2 cup coarse salt
• 3 tablespoons of sugar
• 1 tbsp light brown sugar
• 2 liters of water
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh sage leaves
• 2 tablespoons chopped fresh parsley leaves
• 2.5 cups cornbread crumbs
• 1/4 cup dried cranberries
• 1/2 cup chicken broth
• Salt and freshly ground black pepper

Preparation:

1. Mix salt and sugar in 2 liters of cold water. Add the pork loins and cover. Refrigerate for 1 hour. Remove the meat from the brine and pat dry thoroughly.
2. In a large, heavy-bottomed skillet, begin frying the bacon. Add the celery, onion, and garlic and fry until golden brown. Add the rosemary, sage, and parsley after 8-10 minutes. Cook until translucent. Season with salt and pepper.
3. In a large bowl, combine cornbread crumbs, dried cranberries, and chicken broth. Add to the finished vegetable mixture. Mix well.
4. Preheat grill to medium-high heat.
   
   Season the pork loins with salt and pepper. Stuff each piece of meat with 1/2 cup of the filling. Secure the holes with toothpicks. Grill the loins for 5-7 minutes on each side. The internal temperature should reach 145°F (62°C). Let the meat rest for 5 minutes and serve.