Roasted Pork Loin

Surprise, surprise. Another one from allrecipes! Here's what the contributor writes: "This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, New Jersey"

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tablespoons butter or margarine
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 (4 pound) boneless pork loin roast

In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325 degrees F for 2-3 hours or until a meat thermometer reaches 160 degrees F-170 degrees F. Let stand for 10 minutes before slicing.

Notes:
I love the idea of making the roast as written, however, I didn't have as much time to do it that way. I tossed in a bunch of celery (maybe a cup), 2 Tbsp of butter, and a medium onion chopped in with the meat and sprinkled the seasonings over it. I should have rubbed the seasonings on the meat before putting the celery and onion in, but it turned out just fine. I covered the baking dish with foil and baked it at 350 for an hour.

I took the seasoned drippings and made a cream gravy, adding a little extra paprika and thyme for flavor, and served with potatoes.

I suspect this would work very well in a slow cooker as well.