Pork roast or Pork center loin recipes

I will be doing this Prudhomme Pork loin

2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon hungarian paprika
1 teaspoon dried thyme leaves
1/2 teaspoon dry mustard
3 tablespoons unsalted butter
1 tablespoon pork lard
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
1 tablespoon garlic, minced
1 4 pound Boneless Pork loin roast

1. Combine seasoning mix . Place all ingredients except the roast in a large skillet. Saute on high heat for 5 min.

2. Place roast in pan fat side up. cut several deep slits in meat and stuff some of the vegetable mixture into each pocket. Rub the rest of the mixture on the loin to cover.

3. Bake uncovered at 275º for 3 hours, then at 425º till brown and done(about 15 minutes more)

I make a couple of deep slits from the each end of the loin. I use a long thin deboning knife. Then I run the handle of a wooden spoon in there to get a nice round cavity. I crush up a mess of garlic and mix a bit of kosher salt and a liberal amount of cayenne in with it.

Then I proceed to stuff the garlic mixture in the cavities, packing it down with the spoon handle. When I have it all in there, I shove a whole green onion in there, trimming whatever won't fit.
Then I rub the outside with a little more salt and cayenne.

I wrap this up in foil tight and put it in the fridge overnight at least.

I cook it in the foil at 350 for two hours, and then out of the foil (at like 425F) until nice and brown. Internal temp should be about 145F - 150F.

You can brine this before seasoning too, and that will make it really juicy.

Just wanted to thank ya'll for the great ideas.