• 1.5-2lb Pork loin
• Most of a small yellow onion, chopped fine
• 2-3 tblsp Gorgonzola (or Feta)
• 4-6 cloves garlic, chopped
• Juice of half a large lemon
• handful parsley, chopped
• Juice of 1/2 large lemon
• salt, ground pepper
• olive oil and/or soft butter
• red wine, cheap balsamic, or cider vinegar (~1T for stuffing, 2 glugs for cooking water)

Stir together the onion, cheese, parsley, garlic, two pinches of salt and some grinds of pepper. Mash with the fat, juice, and vinegar.

If you are going to roast in the oven, put a container large enough to hold the loin in the oven and heat to 400 degrees. If you’re going stovetop, put your container (Dutch or French oven, or a deep enough pan) on medium to med-high heat.

Rinse, thoroughly dry, and butterfly the pork loin (cut it open like a book). Spread on as thick a layer of stuffing as you can get in and still close the loin (leave an inch margin on the spreaded side). Fold over and tie the loin up with cooking twine, secure with silicone bands, or “sew” closed with toothpicks or a couple of bamboo skewers (first soak in water 30 minutes if using wood).

Brown the pork loin in the hot pan, 2-3 minutes each side. Pour in about a cup of water with 2 glugs of vinegar and tuck the rest of the onion around the sides in the water.

Stove: drop to low, cover, and cook for 1.5-2 hours.

Oven: lower temperature to 325, cover, and cook for 1.5-2 hours.

Keep an eye on the liquid level - it should get higher if you’ve got a good seal on your lid. Roast is done when you can pull a bit of pork off easily and it tastes good. Cooking time is very forgiving; you really only need to get it to an internal 150, but it’ll go on for a long time.