1/4 c. softened butter
1 bay leaf, crumbled
1/4 tsp. freshly ground pepper
4-5 lb. roast of pork
1 tbsp. butter
1/2 tsp. crumbled thyme
1/2 tsp. salt
1 tsp. Dijon mustard
1 tbsp. flour
Watercress or parsley for garnish

Mix 1/4 cup softened butter with seasonings; rub well into pork several hours before roasting and let stand at room temperature to absorb flavors.

Place roast in a shallow pan, fat side up, and brown at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue to roast until done, about 30 to 35 minutes per pound.

Transfer roast to serving platter. Remove excess fat from pan and thicken pan drippings with flour kneaded with butter.

Garnish roast with watercress or parsley and serve with the pan gravy. Delicious with potatoes roasted in pan with meat for last hour, turned occasionally until browned. Yield: 4 to 6 servings.