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For the Pork Loin Rub:

2 parts montreal steak spice
2 parts rosemary
1 part thyme
1/2 part oregano
1/2 part ground mustard
1/2 part chili powder
1/2 part black pepper, course ground
1 part garlic powder
1 part onion powder
Enough worcestershire sauce to make it into a paste and hold all the powdery ones in.
Rub that into the top of your roast, and you are rockin!

If I were doing a prime rib or beef roast, I would first rub the meat with some browning sauce before rubbing the paste in. Helps with the colour of both the gravy and your crust!

For the stuffing:

It is a very large roast, probably 15 pounds, so I used a lot of stuff. Home sized would of course need to be scaled.

2 loafs white bread (regular grocery store size) (homemade is always the best, of course! I make bread every day.)
vegetable stock (enough to moisten)
rosemary
thyme
egss (about 2 per loaf of bread or so to bind the stuffing. Be careful to account for this when adding your stock)
black pepper
salt (unless using vegetable base powder as it is salty)

Basically just put the outlined seasonings in to taste, you could even add some chili flake to spice it up! Or skip the veggie stock and use apple juice and apples instead! That one turns out nice.

Slow roasted this one for 4 hours on about 225F. Cooked up to a perfect 147F. Turned out fantastic. Pan drippings turned into a nice jus.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being