2 tsp. black pepper
1 1/2 tsp. salt
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. thyme
1/2 tsp. dry mustard

Combine seasoning mix. 1 tbsp. lard, chicken fat or vegetable oil 1/2 c. finely chopped onions 1/2 c. finely chopped celery 1/2 c. finely chopped green bell peppers 1 tbsp. minced garlic 1 (4 lb.) boneless pork loin roast

Place all ingredients except roast in large skillet. Saute for 4 minutes over high heat. Cool. Place roast in baking pan, fat side up. Make several deep slits in meat with knife, to form pockets, being careful not to cut through to bottom. Stuff pockets with some of vegetable mixture, then thoroughly rub vegetable mixture over the entire roast by hand. If any of mixture is left, spread it evenly over top and a little on the sides.

Bake uncovered at 275 degrees for 3 hours, then at 425 degrees until dark brown on top and meat is white in the center, 10-15 minutes more.