2 Tbsp. vegetable oil 1 1/2 sweet onions, chopped 2 cloves garlic, minced 1 c. (4-oz.) Wisconsin Muenster, shredded 1 c. apples,* peeled and diced 1 c. dried plums (prunes), diced 1/2 c. dry breadcrumbs 1/2 c. chopped walnuts, toasted 2 Tbsp. fresh sage, chopped or 1 Tbsp. dried sage Salt and pepper, to taste 3-lbs. boneless pork loin roast, butterflied 1/4 c. water Fresh sage leaves for garnish, optional
*Suggested apple varieties: Jonathan, Winesap, Granny Smith, Cortland, Pink Lady
In skillet over medium-high heat, heat oil. Add onions; cook 2 minutes, stirring constantly. Add garlic; cook 1 minute, stirring constantly. Remove from heat and cool completely. In large bowl, combine the onion mixture, cheese, apples, dried plums, breadcrumbs, walnuts, sage, salt, and pepper; mix well. Cover and refrigerate until chilled. Preheat oven to 400° F. To stuff the pork, lay the butterflied loin flat; spread stuffing over the surface of the meat, leaving a narrow uncovered portion around edges. Roll up the loin, jelly-roll style, enclosing the stuffing. Tie the loin securely with string, and place in roasting pan that can be covered. Roast, uncovered, 15 minutes. Reduce oven temperature to 325° F; add 1/4 cup of water to the bottom of the roasting pan. Cover and roast 1 1/2 to 2 hours, until the pork is thoroughly cooked and tender. Remove from the oven; let stand, covered, for 15 minutes before slicing. To serve, cut into 1/2-inch thick slices. Garnish with fresh sage leaves.