Directions

1. Preheat oven to 425 degrees. Make chermoula: In blender, puree cumin 2 cloves of garlic, cilantro, parsley, chili, cayenne, olive oil, and 1/2 tsp salt.
2. Place pork and chermoula in large Ziploc bag and marinate at least 5 minutes. Remove pork from bag. Season all over wit salt and pepper, then transfer to medium baking dish. Roast pork until temperature reaches 145 degrees, about 20 minutes. Remove from oven and let rest 10 minutes.
3. Make stuffing: Melt 1/3 of butter in medium pot over medium-high heat. Once melted, add onions and remaining garlic, 1/2 tsp salt, sage and thyme. Saute until aromatic, about 3 minutes. Stir in bread, coating evenly with onion mixture. Pour in stock and bring to a boil. Simmer until bread absorbs most of liquid about 5 minutes. Transfer stuffing to casserole dish.
4. Melt remaining butter in a small saute pan over medium heat until it turns golden and smells nutty, 3-5 minutes. Whisk browned butter and pour over stuffing. Bake until crusty and golden, about 15 minutes.
5. To serve, thinly slice pork and serve with hot stuffing