Shelly's Recipe

ITALIAN PORKETTA

Category: Roasts/Tenderloins - Pork

1 (4 lb) boneless pork loin roast
10 cloves garlic, peeled and halved
1-2 tbsp caraway or fennel seeds
3 tbsp dill seed
1/4 tsp oregano and onion powder
1 tbsp. coarse salt, preferably sea salt
1 tsp lemon pepper

Cut about 20 slits in surface fat of roast. Tuck 1/2 clove garlic and a few fennel seeds into each slit. Combine the remaining seasonings and rub the roast well with the mixture. Cover with foil and refrigerate overnight. Bring roast to room temperature, then place on rack in shallow pan. Roast at 325 about 2 hours or until meat thermometer inserted into thickest part registers 170. Serves 6-8