Instructions

1. 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. 2
   Add pork roast and toss to coat. Refrigerate 3–4 hours.
3. 3
   Combine bread, and fruit. Gently fold eggs into bread mixture. Set aside.
4. 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. 5
   Brush all sides of roast with mustard. Press peppercorns into meat and place in a rack in a roasting pan.
6. 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. 7
   Remove to a plate and let rest 10 minutes before slicing. Serve with cider gravy.