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
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.
Add pork roast and toss to coat. Refrigerate 3–4 hours.
3–4 hours
Combine bread, and fruit. Gently fold eggs into bread mixture. Set aside.
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.
Brush all sides of roast with mustard. Press peppercorns into meat and place in a rack in a roasting pan.
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.
Remove to a plate and let rest 10 minutes before slicing. Serve with cider gravy.
10 minutes