Roasted Pork Loin

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 3 tablespoons butter
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 boneless whole pork loin roast (4 to 5 pounds)

1. In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325u0b0 for 2-3 hours or until a thermometer reaches 160u0b0-170u0b0. Let stand for 10 minutes before slicing.

onion, celery, green pepper, butter, garlic, salt, pepper, onion powder, thyme, paprika, ground mustard, garlic, pork loin

Taken from www.tasteofhome.com/recipes/roasted-pork-loin/ (may not work)