2 tbsp. sugar
2 tsp. ground sage
2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/8 tsp. pepper
1 (5 lb.) boneless pork loin
1 tbsp. snipped parsley

Combine sugar, sage, marjoram, salt, celery seed, mustard and pepper. Thoroughly rub the roast with mixture. Cover. Let stand 4 hours or overnight in refrigerator. Set meat on rack in shallow roasting pan. Bake at 325 degrees for 2 hours or until done. Garnish with parsley.