Roasted Pork |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| SEASONING MIX: 2 teaspoons black pepper | 1-1/2 teaspoons salt | 1 teaspoon white pepper |
| 1 teaspoon ground red pepper (preferably cayenne) | 1 teaspoon sweet paprika | 1 teaspoon dried thyme leaves |
| 1/2 teaspoon dry mustard | 3 tablespoons unsalted butter | 1 tablespoon pork lard or chicken fat (preferred) or vegetable oil |
| 1/2 cup finely chopped onions | 1/2 cup finely chopped celery | 1/2 cup finely chopped green bell peppers |
| 1 tablespoon minced garlic | 1 (4-pound) boneless pork loin roast (have your butcher prepare) | |
| 1 | Thoroughly combine the seasoning mix ingredients. Place all ingredients except the roast in a large skillet. Saute about 4 minutes over high heat, stirring occasionally. Cool. |
| 2 | Meanwhile, place the roast in a baking pan, fat side up. Make several deep slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. Stuff the pockets with some of the vegetable mixture, then thoroughly rub vegetable mixture over the entire roast by hand. If any of the mixture is left, spread it evenly over the top and a little on the sides of the roast. Bake uncovered at 275 for 3 hours, then at 425 until dark brown on top and meat is white in the center, 10 to 15 minutes more. |