Time: 1 hour 35 minutes.
Makes 4 servings.

Ingredients

2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon red pepper
1/2 teaspoon dried thyme
1/2 teaspoon dry mustard
15 ounces trimmed boneless
pork loin

Instructions

1- Preheat the oven to 325 degrees. Line a roasting pan with foil.
2- In a small food processor, or with mortar and pestle, crush the garlic, paprika, salt, black, white, and red peppers, thyme, and dry mustard. set aside.
3- To butterfly the pork loin, place it flat on a cutting board. With a long sharp knife, starting one-third of the way down, cut horizantally into the meat about two-thirds of the way through, keeping the knife parallel to the board. Open the meat up like a book. Starting at the "spine," repeat the procedure with the thicker side of the pork, cutting only two-thirds of the way through. Open the meat up to lie flat and, using a meat mallet, lightly pound to an even thickness of about 1/4 inch.
4- Using your hands, rub two-thirds of the seasoning mixture evenly over the surface of the meat.
5- Starting at the longest end, roll up the meat jelly-roll style. (do not roll it too tightly.) Using kitchen string, tie the meat at 1-inch intervals to secure. Rub the meat with the remaining seasoning mixture.
6- Place the meat on a rack in the prepared pan and roast until a meat thermometer inserted in the thickest part of the meat registers 165 degrees to 170 degrees, about 1 hour. To keep the roast juicy, let it stand for 15 minutes before carving. Remove and discard the string. Slice the meat into 1/2-inch slices.