Roast Pork

• 4 Tbsp. plus 1 1/2 tsp. unsalted butter
• 1 Tbsp. plus 1 1/2 tsp. pork lard or chicken fat
• 1 c. finely chopped onion
• 1 c. finely chopped celery
• 1 c. finely chopped green bell peppers
• 1 Tbsp. plus 1 1/2 tsp. minced garlic
• 2 Tbsp. plus 1 1/2 tsp. Chef Paul Prudhomme's pork and veal magic
• 1/2 tsp. dry mustard
• 1 pork loin roast (4 lb.)

1. Preheat oven to 275u0b0.
2. In large skillet, combine butter, pork lard, onion, celery, green pepper, garlic, pork and veal magic and dry mustard.
3. Cook and stir about 4 minutes over high heat.
4. Cool. Meanwhile, place roast in baking pan, fat side up.
5. Make several large slits in meat with knife, being careful not to cut through to bottom.
6. (Make the slices down the length rather than the width of the roast so all of the carved pieces will have some of the vegetable mixture stuffing).
7. Stuff pockets generously with vegetable mixture, then thoroughly rub vegetable mixture over entire roast by hand.
8. If any mixture is left, spread it evenly over top and a little on sides of roast.
9. Roast, uncovered, about 3 hours (or until meat thermometer inserted in meatiest part registers 160u0b0) then at 425u0b0 until dark brown on top and meat is no longer pink in center, about 10 to 15 minutes.
10. Remove from oven and let stand about 20 minutes, then slice as desired.

unsalted butter, pork lard, onion, celery, green bell peppers, garlic, pork, dry mustard, pork loin roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304636 (may not work)