Roast Pork with herbs is a delicious dinner during this time of year. It has been snowing for the last couple days in Colorado and it sounds like a good time to turn the oven on. Today we are going to add a few herbs for a little added flavor. Let’s get started. You’ll need:

1 5-8 pound pork roast

1/4 tsp white pepper

1/2 tsp oregano, crushed

1/2 bay leave, crushed

1/8 tsp ground nutmeg

1/8 tsp ground cloves

2 Tblsp chopped fresh parsley

1 tsp onion, chopped fine

1 clove garlic, minced

Place roast in roasting pan, fat side up. Using a pestal and motar add all dried herbs and spices and give a quick turn or two to combine. (Be careful here, you don’t want this to turn into powder.) Add mixture to the onion and garlic and using a spoon mix well. Using a small paring knife make several small slits in top of roast about 1 inch deep. Once you are about 1 inch deep move the tip of the knife back and forth to enlarge the cavity. Fill each cavity with the herb mixture, using any extra by rubbing on top of roast. Bake uncoverd at 350 degrees until a meat thermometer reads 170 degrees.

I use white pepper with the herbs and spices but of coarse black pepper will work fine. There are just times I don’t want the visual effect of the black pepper and this is one of those times. I will use black pepper after slicing the roast to get that visual effect but not for seasoning the dish.

To complete the meal I serve roasted baby red potatoes, make a gravy out of the pan drippings, and fresh greenbeans.

that is all there is to it . . . enjoy.

O yea, almost forgot. You can do the same thing using a beef roast and filling the 1 inch slits with a whole garlic clove.