Ingredients
1/2 cup finely chopped onion1/2 cup finely chopped celery1/2 cup finely chopped green pepper3 tablespoons butter6 garlic cloves, minced1 teaspoon salt1 teaspoon pepper1 teaspoon onion powder1 teaspoon dried thyme1 teaspoon paprika1 teaspoon ground mustard1/2 teaspoon garlic powder1 boneless whole pork loin roast (4 to 5 pounds)
Preparation
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 thermometer reaches 160°-170°. Let stand for 10 minutes before slicing.
