Roast Pork

About this recipe:
Difficulty: Moderate
Comments: Have loads of fresh mint leaves available for your guests.  Unless of course you enjoy heavy onion on one's breath!
Preparation Time: About an hour
Cooking Time: About 30 minutes per each pound of meat
Number of servings:  1 pound per person
Serving suggestions: Baked Apples and Herb Roasted Taters

Ingredients:

1 large roast of pork
2 large onions, cut in quarters: 2 cut in half, 2 diced finely
salt
lump of soft butter
4.92 ml thyme leaves, chopped 1 tablespoon
4.92 ml rosemary leaves, chopped 1 tablespoon
Twine

Prepare your pork roast by rinsing under cold water and pat dry with a clean linen towel.

Incorporate the diced onion into the soft butter, set aside.

Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.

Tie your roast firmly together with twine if necessary to make sure that it holds together as it cooks and rotates.

Move your pork roast to a working surface and season the entire roast generously with salt, onion butter, rosemary and thyme.

Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the leaves appear to be evenly spread throughout the roast.

Fit the pork roast snuggly onto the spit rod as dead center as possible.

Over a medium fire and coals, continue to roast the pork until the juices in the center of the meat come out clear.  Check by sticking a knife into the center of the meat.

After removing from the spit, let roast cool for 20 minutes before slicing!