1 tbsp. dry mustard
1 tbsp. salt
1 tbsp. flour
1 tsp. black pepper
1/2 tsp. paprika
1 tsp. or more hot pepper sauce
2 lb. boned pork loin roast
1 bell pepper (red or green)
2 c. water

Mix mustard, salt, flour, black pepper and paprika together and moisten with hot pepper sauce. Make several deep incisions in the meat, and rub in the spice mixture. Wrap in plastic wrap and let stand at least 20 minutes or overnight in refrigerator for the meat to absorb the seasonings.

Roast the pork in a 400 degree oven for 30 minutes until well browned. In the meantime, cut away the core and white membranes from the pepper and chop. Simmer in the 2 cups of water in a covered pot while the pork browns. Strain the pepper out and discard, saving the water for the roast. After 30 minutes of roasting, pour the pepper water over pork roast and reduce heat to 350 degrees. Roast 40-50 minutes more until done, basting with the pepper water every 15 minutes.