place your potatoes in your slow cooker and cook on high about a 15min to 30min before placing your roast in the pot. this will insure your potatoes will be done when your roast is. this will insure that your roast does not over cook.
first de-fat your loin by cutting off as much of the excess fat as possible. You can save this if you wish to cook down later for a gravy or make homemade bird suet out of.
now slice your loin in half the long way from end to end but insure you do not cut all the way thru. place your loin in the zipper bag and add the remaining ingredients zip tight and remove as much air as possible. shake bag well to mix the seasonings together. place in bowl and in fridge for two hours (overnight is best)minimum.
now in a large bowl mix your cheese and other veggies together. once your loin has marinated for at least two hours remove from bag to a cookie sheet(this gives you room to stuff and tie but not make a mess)
stuff your loin to over stuff portions. tie your loin with butchers twine or heavy string.(cotton) not wax please. starting at one end wrap your twin around your stuff loin crossing over and continue to wrap all the way to the other end. tie off with a bow for easy removal. place roast over your started potatoes.
sprinkle your remaining stuffing over the pork roast and let cook for about a hour and a half. stir your roast to allow to coat with the potato broth about the half way point of cooking. your roast is done when the juices from the roast run clear. remove to serving plate surround by your potatoes and stuffing mixture slice as wanted and serve hot. no further seasoning should be needed. (unless they like salt)lol