Roasted Pork

Name: Roasted Pork
Ingredients: 3 Tbsp. unsalted butter; 1 Tbsp. pork lard or chicken fat (preferred) or vegetable oil; 1/2 c. finely chopped onion; 1/2 c. finely chopped celery; 1/2 c. finely chopped green pepper; 1 Tbsp. minced garlic; 2 tsp. black pepper; 1 1/2 tsp. salt; 1 tsp. white pepper; 1 tsp. sweet paprika; 1 tsp. dried thyme leaves; 1/2 tsp. dry mustard; 1/2 tsp. Tabasco sauce; 1 (4 lb.) boneless pork loin roast (have your butcher prepare)

14 ingredients

6 steps

Ingredients

3 Tbsp. unsalted butter
1 Tbsp. pork lard or chicken fat (preferred) or vegetable oil
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
1 Tbsp. minced garlic
2 tsp. black pepper
1 1/2 tsp. salt
1 tsp. white pepper
1 tsp. sweet paprika
1 tsp. dried thyme leaves
1/2 tsp. dry mustard
1/2 tsp. Tabasco sauce
1 (4 lb.) boneless pork loin roast (have your butcher prepare)

Directions

1

Place all ingredients, except roast, in a large skillet. Saute about 4 minutes over high heat, stirring occasionally. Cool. Place the roast in a baking pan, fat side up.
2

Make several large slits in the meat with a knife, being careful not to cut through to the bottom.
3

Stuff the pockets with some of the vegetable mixture, then thoroughly rub vegetable mixture over the entire roast by hand.
4

If any of the mixture is left, spread it evenly over the top and a little on the sides of the roast.
5

Bake, uncovered, at 275° for 3 hours; change oven to 425° and bake until dark brown on top and meat is white in center, about 10 to 15 minutes more.
6

Makes 6 servings.