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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, Branchville, New Jersey Ingredients:
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) |
Directions:
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 325° for 2-3 hours or until a meat thermometer reaches 160°-170°. Let stand for 10 minutes before slicing. Yield: 12-15 servings.
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