Roast Pork - cooking recipe

Ingredients

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.)

Preparation

Preheat oven to 275\u00b0.
In large skillet, combine butter, pork lard, onion, celery, green pepper, garlic, pork and veal magic and dry mustard.
Cook and stir about 4 minutes over high heat.
Cool. Meanwhile, place roast in baking pan, fat side up.
Make several large slits in meat with knife, being careful not to cut through to bottom.
(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).
Stuff pockets generously with vegetable mixture, then thoroughly rub vegetable mixture over entire roast by hand.
If any mixture is left, spread it evenly over top and a little on sides of roast.
Roast, uncovered, about 3 hours (or until meat thermometer inserted in meatiest part registers 160\u00b0) then at 425\u00b0 until dark brown on top and meat is no longer pink in center, about 10 to 15 minutes.
Remove from oven and let stand about 20 minutes, then slice as desired.