Chef Paul's Pork Roast
Makes 4 Servings

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This pork roast is so wonderful that you’ll find yourself preparing all of your pork roasts this way (and your family and friends will request it), even fresh pork hams.

4 tablespoons plus 1½ teaspoons unsalted butter
1 tablespoon plus 1½ teaspoons pork lard or chicken fat (preferred), or vegetable oil
1 cup finely chopped onions
1 cup finely chopped celery
1 cup finely chopped bell pepper
1 tablespoon plus 1½ teaspoons minced garlic
2 tablespoons plus 1½ teaspoons Chef Paul Prudhomme’s Pork and Veal Magic® OR Meat Magic®
½ teaspoon dry mustard
1 (4-pound) pork loin roast (either boneless or bone in)

Place all ingredients except the 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 large slits in the meat with a knife, being careful not to cut through to the bottom. (If you make the slices down the length rather than the width of the roast, all of the carved slices will have some of the vegetable and seasoning stuffing.) Stuff the pockets generously with 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 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, about 10 to 15 minutes. Remove from oven and let stand about 20 minutes, then slice or shred as desired.