Herb Rubbed Mushroom Pork Roast
by Jes Mostek
serves: 8
  This is a great recipe for a fancy holiday meal with guests, or you can cut the recipe down and make it in the crock pot for an every day meal with your immediate family.
  4 lb.   rolled boneless pork loin roast
  1 T.   olive oil
  2 tsp.   seasoned salt
  2 cloves   garlic, minced (or 1/2 tsp. powder for each clove)
  1 tsp.   paprika
  1 tsp.   black pepper
  1/2 tsp.   dill weed
  1/2 tsp.   dried rosemary
  1/2 tsp.   rubbed sage
  1 med.   onion, chopped
  2 (8 oz.) pkgs.   sliced mushrooms
  Make a paste out of the olive oil, the minced garlic, and the spices.

Rub the spice paste all over the pork roast.

Preheat the oven (to 350F) or crock pot.

In a large, heavy-bottomed pan, brown all sides of the roast, about 3 minutes on each side, until nicely browned.

Coursely chop the onion and thoroughly wash and slice the mushrooms.

Transfer the browned pork roast to the pan or crock pot, on top of the mushrooms and onions.

Bake, covered with aluminum foil, at 350 for 1 1/2 to 2 hours or until a meat thermometer reads 160F.

If you are cooking in a crock pot, cook 8-10 hours on low heat or 3-4 hours on high heat.

Let stand for 10 minutes before slicing.