3 tbs. finely chopped fresh parsley, divided
1 tsp. garlic powder
2 tsp. paprika
1 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. crushed fennel seed
2 tsp. salt (opt.)
1/2 tsp. dried thyme
1 tsp. pepper
1 boneless extra-lean pork roast (about 2 pounds)
Combine half of the parsley with the herbs
and seasonings. Rub over roast. Place in a shallow pan; cover
with remaining parsley. Roast, uncovered, at 325 degrees for
35 minutes per pound or until the internal temperature reaches
160-180 degrees.
Yield: 6 servings.