Ingredients
1/2 cup chopped celery1/2 medium green pepper, finely chopped1/2 cup thinly sliced green onions8 garlic cloves, minced1 bone-in pork loin roast (5 pounds)1 teaspoon salt1/4 teaspoon cayenne pepper
Preparation
Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic.
Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne.
Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
