Recipe - Stuffed Pork Loin Roast

SEASONING MIX
2 teaspoon Black pepper
1 One half teaspoon Salt
1 teaspoon White pepper
1 teaspoon Cayenne
1 teaspoon Sweet paprika
1 teaspoon Dried thyme leaves
One half teaspoon Dry mustard

ROAST
3 tablespoon Butter
1 tablespoon Vegetable oil
One half cup Finely chopped onions
One half cup Finely chopped celery
One half cup Finely chopped green bell
pepper
1 tablespoon Minced garlic
1 4 pound pork loin roast;
up to 5

Thoroughly combine seasoning mix ingredients. Place all ingredients except
the roast in a large skillet. Saute about 4 minutes over high heat,stirring
occasionally. Cool.

Meanwhile,place roast in baking pan,fat side up. Make several deep slits in
the meay with a knife,to form packets,being careful not to cut through to
the bottom. Stuff the pockets with some of the vegetable mixture, then
thoroughly rub vegetable mixture over entire roast by hand. If any of the
mixture is left,spread it evenly over the top and a little on the sides of
the roast. Bake uncovered at 275*F. for 3 hours, then at 425*F until dark
brown on top and meat is white in the center,10 to 15 minutes more.

From: Chef Paul Prudhomme's Louisiana Kitchen

Posted to TNT Recipes Digest by Alice Poe afpoe@swbell.net on Apr 07,
1998