Roasted Pork

• 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)

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 275u0b0 for 3 hours; change oven to 425u0b0 and bake until dark brown on top and meat is white in center, about 10 to 15 minutes more.
6. Makes 6 servings.

unsalted butter, pork lard, onion, celery, green pepper, garlic, black pepper, salt, white pepper, sweet paprika, thyme, dry mustard, tabasco sauce, pork loin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390967 (may not work)