2 T. Yellow Onion, finely Chopped
2 T. Carrot, finely Chopped
1/2 Red Bell Pepper, cored, seeded, chopped fine
1/4 C. Hot Water
1/4 tsp Salt
1/4 Ground Ginger
1/8 tsp. Pepper
1/8 tsp. Ground Cloves
1 1/2 lb. Boneless Loin of Pork, trimmed of fat
2 T. Lemon Juice

Preheat oven to 400 degrees. Put onion, carrot, and red pepper in small saucepan with just enough boiling water to cover. Simmer over medium heat until tender but still crisp, about 4 minutes. Rinse under cold water and drain well. Set aside. Season vegetables with pepper, cloves and ginger. Mix well. With a sharp knife, cut a large pocket in the middle of the pork loin, taking care not to cut through to the other side. Fill with the vegetable stuffing. Sprinkle lemon juice over pork and rub in. Place pork in ungreased 9×13 pan and roast uncovered for 20 minutes. Lower heat to 350 and bake 20 minutes longer. Let roast stand at room temperature before serving. Cut into ¾” slices to serve.