Epicurean Stuffed Loin of Pork

This fabulous recipe comes compliments of the Epicurean Meat Market in Boston, Massachusetts.  The pork comes out tender and juicy and the flavors of the pork and the stuffing are divine.  This is even better as leftovers.  Fantastic!

In a small bowl, combine the apples, onions, honey, lemon juice, thyme, cardamom and vanilla.  Season with salt and pepper. Cover and refrigerate one hour.

Preheat oven to 400 degrees.

Cut a large, deep pocket in the side of the pork loin, making sure to leave one inch on either side uncut so the stuffing won't fall out..  Turn the pork loin upright so the cut is facing you.  Widen the base of the pocket by cutting perpendicular to the slit, but without cutting through the outside of the loin.

Pack the cheddar cheese into the base of the pocket.  Next, add as much of the stuffing (about half) that will fit into the pocket.

Tie the pork loin with butchers twine crosswise around the roast.  In a roasting pan slightly larger than the loin (11x7" was perfect), place the roast with stuffing side up.  Spread the remaining stuffing and juices around the pork.  Dot the stuffing with butter.

Roast for 20 minutes.  Reduce oven to 350 degrees and cook for about 60 minutes more or until the internal temperature reads 145 degrees, stirring the stuffing mixture a couple of times.  Let stand 15 minutes before serving.  Serve thick slices with additional roasted stuffing mixture and juices.

Notes: 

I used Granny Smith apples and sweet onions and it was great.  Make sure that the cardamom is very finely ground.  This is powerful stuff if it is not evenly spread throughout  - chucks of it go off like little landmines in your mouth.  Cardamom is a spice not everyone will love and even if you omit it this will be divine.