Adding stuffing transforms a plain piece of meat into a dish that is enticing, writes Hartmut Handke. His stuffing is a combination of pan-seared vegetables loaded with fresh herbs and olive oil, adding moisture and color to a pork loin. Cook the stuffing first, to simplify cooking the meat; that way, you won’t overcook the meat waiting to finish the inside. He details his butterflying and trussing methods and how he rolls the finished log in a mix of herbs. Searing finishes off the preparation before stowing it in the oven.