1 (2-4 pound) boneless pork rib-end roast
1 tablespoon paprika
3 tablespoons snipped fresh parsley (OR 2 teaspoons Dried)
1/2 teaspoon snipped fresh oregano (OR 1/4 teaspoon Dried)
1/4 teaspoon snipped fresh tarragon (OR a pinch, dried)
1/4 teaspoon snipped fresh thyme (OR a pinch, dried)
1/4 teaspoon snipped fresh dillweed (OR a pinch, dried)
Pat roast dry and set aside.
Mix together all herbs and paprika. Coat roast surface with herb mixture.
Roast in a 350°F. oven for 45 minutes – 1 1/2 hours, or until meat thermometer registers 155-160°F.
Let roast rest for 10 minutes before slicing to serve.
Yield: 8 servings