Stuffed pork loin

We have a local fare here in southern MD called stuffed ham. For Super Bowl we made a smaller version with a pork loin that we had cured with Morton's quick cure. A corned ham is usually used. The stuffing is made from chopped cabbage, kale, onions, celery seed, mustard seed, red pepper, black pepper. Slits are made in the meat and the stuffing is pressed into them until you can not stuff any more in. It is usually boiled for hours but we baked our 9 pounder for 2 hours. This is a recipe from colonial days. Ours turned out very good.