2 - 3 pound boneless pork roast
1/2 cup chopped fresh parsely, divided (optional)
3 Tbsp paprika
1 Tbsp garlic powder
* I use fresh garlic and press it into the roast before the dry ingredients
2 Tbsp dried basil
2 Tbsp salt
1 Tbsp black pepper
1 Tbsp oregano
1 Tbsp cracked fennel seeds (groud up fennel)
1/2 Tbsp thyme
NOTE: Buy Bulk ingredients and make enough for several roasts.
The best way is to cut the roast like a jelly roll.
Cut as thin as possible. (Don't spend too much time getting it thin. 1 inch is ok, and 1/2 inch would be nice but not neccessary.)
Make a mixture of all the above ingredients EXCEPT the fresh parsley.
Mix well and pat into the unrolled roast.
Roll the Roast up and tie with string. Put the parsley on the outside.
Cook at 325 for 1/2 hour per pound (3 pounds = 1 1/2 hours).
Most people "tear" the roast up, I slice it like a salami.
For a very nice variation I put a spicy italian salami, (bulk) or Jimmy Deans Hot Sausage, in the middle of the roast.
This recipe is the greatest!