Baked Pork Roast

by Verlie Cox

2-3 lb Pork Roast
¼ cup Honey
1 tsp Fresh Horseradish
2 tsp Garlic Powder
¼ tsp Black Pepper
1 tsp Crazy Mixed Up Salt
½ tsp Rosemary, broken
½ tsp Parsley Flakes, crushed
tsp Ground Ginger
½ tsp Onion Powder

Combine all spices on large paper plate and blend well with fork. Combine honey and horseradish in a small bowl, and mix with fork until well blended. Rub honey mixture over entire roast until well coated, then roll roast in the spices, until roast is evenly coated with spices and none are left on the plate. Coat

Wrap roast tightly in Heavy Duty Aluminum Foil, and bake in a 350º oven for 2 hours. When done, open foil and let roast stand for about 5 minutes. Slice and serve warm with baked potatoes and C & W Petite White Corn.

Save juice from pork roast, and use to make fresh au jus dip. Left-over roast makes a tasty sandwich on a Sour Dough Roll.

6-8 servings