Cookbook:Stuffed Pork Roast

Ingredients

 * 1 ea. (3–4 pounds) boneless pork loin roast
 * 1 cup salt
 * ¾ cup honey
 * 2 cups hot apple cider vinegar
 * 1 pound ice
 * 1 cup cornbread, crumbled finely
 * ½ cup chopped apple
 * ¼ cup dried cranberries
 * 4 egg whites, beaten to stiff peaks with ⅛ tsp cream of tartar
 * ¼ cup cracked black peppercorns
 * Dijon mustard

Procedure

 * 1) Combine salt, honey, and vinegar in a gallon size zip-top bag until salt is dissolved. Add ice and shake until brine has cooled down and ice is almost completely melted.
 * 2) Add pork roast and toss to coat. Refrigerate 3–4 hours.
 * 3) Combine bread, and fruit. Gently fold eggs into bread mixture. Set aside.
 * 4) Almost split the roast horizontally, not cutting through either the sides or the bottom. Pack stuffing into pocket and brush edge of opening with Dijon mustard. Press closed.
 * 5) Brush all sides of roast with mustard. Press peppercorns into meat and place in a rack in a roasting pan.
 * 6) Insert a probe thermometer into an area of the center of the roast that does not have stuffing. Bake in a 425°F oven until internal temperature reaches at least 145°F.
 * 7) Remove to a plate and let rest 10 minutes before slicing. Serve with cider gravy.