Roasted Pork
Yield
servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
seasoning mix
|
* |
| 2 | teaspoons |
black pepper
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
white pepper
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
paprika
sweet |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
dry mustard
|
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
lard
pork, or chicken fat |
|
| ½ | each |
onions
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | each |
pork loin roast
boneless |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
seasoning mix
|
* |
| 1E+1 | ml |
black pepper
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
white pepper
|
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
paprika
sweet |
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
dry mustard
|
|
| 45 | ml |
butter, unsalted
|
|
| 15 | ml |
lard
pork, or chicken fat |
|
| 0.5 | each |
onions
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 15 | ml |
garlic
minced |
|
| 1 | each |
pork loin roast
boneless |
*
|
Directions
Thoroughly combine seasoning mix ingredients.
Place all ingredients except roast in a large skillet.
Sauté about 4 minutes over high heat, stirring occasionally.
Cool.
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 on sides of the roast.
Bake uncovered at 275℉ (140℃) for 3 hours, then at 425 degrees F until dark brown on top and meat is white in the center, 10 to 15 minutes more.
