Ingredients: Seasoning Mix: 2 teaspoons ground black pepper 1½ teaspoons sea salt 1 teaspoon ground white pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon ground thyme ½ teaspoon dry mustard Pork and stuffing: 3 tablespoons unsalted butter 2 tablespoons olive oil 1 medium onion, chopped 1 1-pound bag celery, chopped 1 green pepper, chopped 2 cloves garlic, minced 1 4-pound pork roast (may use pork loin)

Directions: Combine seasoning mixture ingredients and set aside. Preheat oven to 350°F. Heat butter and oil in large sauté pan. Add onion; sauté until translucent. Add additional vegetables and sauté. Add minced garlic during the last minute of cooking. Turn off heat. Mix half the seasoning mix with the vegetables; set aside to cool. Meanwhile, place roast in roasting pan. Make a deep slit lengthwise with knife to form a large pocket. Stuff pocket with vegetable mixture, then thoroughly rub remaining seasoning mixture over the roast by hand. Roast, uncovered, for 2 hours or until meat reaches 150°F on an instant-read meat thermometer. Turn oven to 425°F and roast an additional 10 to 15 minutes to blacken the top of the roast. Makes 8 servings. (Make sandwiches from any remaining pork.) NOTE: Triple the seasoning mix ingredients for a spicier recipe. (Teresa does this now for her adult children.) Serving suggestion: Slice red, green, yellow, and/or orange sweet peppers into strips. Sauté in a small amount of olive oil and serve alongside pork. Also serve slices or cubes of cantaloupe. (Recipe from our In the Kitchen With cook, Teresa Adams-Tomka) *See more recipes in our meat collection