Ingredients

1 per serving seasoning mix
2 tsp. black pepper
1 1/2 tsp. salt
1 tsp. white pepper
1 tsp. ground red pepper (cayenne)
1 tsp. sweet paprika
1 tsp. dried thyme leaves
1/2 tsp. dry mustard
3 Tbsp. unsalted butter
1 Tbsp. pork lard, chicken fat
1/2 each finely chopped onions
1/2 C. finely chopped celery
1/2 C. finely chopped green bell
1 Tbsp. minced garlic
1 each pork loin roast

Cooking Instructions

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 degrees for 3 hours, then at 425 degrees until dark brown on top and meat is white in the center, 10-15 minutes more.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)