ITALIAN PORKETTA
2 to 4 pounds boneless pork roast
3 tablespoons dill seed
1 tablespoon fennel seed
1 teaspoon lemon pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Combine seasonings and coat roast with mixture.
Roast in a shallow pan at 325 degrees F for 45 to 60 minutes, until a meat thermometer registers 155 to 160 degrees F. Let roast rest 5 to 10 minutes before carving.
Makes 6-8 servings
Adapted from source: the National Pork Producers Council
2 to 4 pounds boneless pork roast
3 tablespoons dill seed
1 tablespoon fennel seed
1 teaspoon lemon pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Combine seasonings and coat roast with mixture.
Roast in a shallow pan at 325 degrees F for 45 to 60 minutes, until a meat thermometer registers 155 to 160 degrees F. Let roast rest 5 to 10 minutes before carving.
Makes 6-8 servings
Adapted from source: the National Pork Producers Council
MsgID: 3153283
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Board: Daily Recipe Swap at Recipelink.com
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