Pork Roast

Here's what I did with the 8-1/2# pork roast my husband brought home:

Heat the oven to 325ª

I made a slurry- a paste of oil and seasonings and spread it evenly over the roast.  In a small bowl combine all these ingredients and smear over the roast:

2 Tb. olive oil

1 Tb. worcestershire sauce

1 Tb. balsamic vinegar

1 Tb. dark brown mustard

1 Tb. brown sugar

1 crushed garlic clove

1 tsp. garlic powder

1 tsp. oregano

1 tsp. Trader Joe's 21-season salute (non salt all seasoning)

1/2 tsp. salt

1 tsp. black pepper

Sprinkle with additional freshly ground black pepper. 

 Put roast in the oven, bake for 2 hours. Kick the heat up to 350º -  To the pan,           

add 1-1/2 cups water to the pan. Return to oven for another hour.

Take out of oven and test with a meat thermometer, making sure the end of it is in the thickest part of the roast (and not on a bone).  It should register @170º for COOKED pork (I'm not a fan of medium/pink pork.).

Remove from oven and let sit for 10 minutes before carving.  Use the pan drippings to make a gravy (which is what I did for the pork and mashed potatoes)  or pour it over the sliced meat.