1. Melt butter in large skillet over medium heat. Stir in onions, celery, cherries, 1/2 teaspoon cardamom, and the nutmeg; cook 5 minutes. Add cider and bring to boil. Remove from heat and stir in stuffing mix. Cool.
2. Remove pork from refrigerator 30 minutes before roasting. Heat oven to 325 degree F. Unfold pork and pat dry. Sprinkle 1 teaspoon of the salt and 1/2 teaspoon of the pepper inside pork. Spread stuffing lengthwise down center of loin. Fold pork over stuffing and tie at 1-inch intervals with string. Combine remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper with 1/2 teaspoon cardamom and the thyme in small bowl; rub on pork.
3. Melt butter in deep roasting pan. Add apples and cook, turning occasionally, until browned, 5 minutes; transfer to plate. Add pork and onions to pan; cook until meat is browned on all sides, 10 minutes. Stir in cider, broth and cherries. Bring to boil, stirring to scrape up browned bits. Cover and roast in oven 45 minutes. Add apples and roast, covered, 45 minutes more or until pork is done (160 degree F for medium; 170 degree F for well done).
4. Transfer pork to serving platter. Arrange apples around pork. Skim fat from pan juices and bring to boil. Dissolve cornstarch in water; whisk into pan and boil 1 minute. Transfer to gravy boat. Discard strings. Slice roast and serve with gravy. Makes 12 servings.