2 tablespoons vegetable oil
1 1/2 sweet onions, chopped
2 cloves garlic, minced
1 cup (4 ounces) Wisconsin Muenster cheese, shredded
1 cup apples,* peeled and diced
1 cup dried plums (prunes), diced
1/2 cup dry breadcrumbs
1/2 cup chopped walnuts, toasted
2 tablespoons fresh sage, chopped or 1 tablespoon dried sage
Salt and pepper, to taste
3 pounds boneless pork loin roast, butterflied
1/4 cup 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.