If you’re game for trying it yourself, start by slicing into the longest side of the pork loin about ⅓ of the way down from the top, but don’t slice all the way through.
Then, flip the pork loin over so that the side you just sliced is away from your knife and what was the top of the pork loin is now down on the countertop.
Slice into the uncut longest side of the pork loin about ⅓ of the way down from the top, but again, do not slice all the way through.
Now when you open the flaps of the pork loin open, you should have a piece of pork that is three times wider than it was before.
After that, this recipe really is a breeze. The fruit and nut stuffing compliments the pork so nicely and the pineapple glaze will make you think of the tropics. If you can’t find the sweet and tender King Hawaiian® bread, try substituting brioche.