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1
Pre-heat oven 375u00b0F.
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2
Wash the entire piece of pork under running water (both sides).
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3
Place meat skin side up in a large roasting pan.
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4
Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
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5
Generously apply the mustard on both sides all over the roast including the skin.
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6
Squeeze and evenly apply the juice of half a lime per side of the roast.
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7
Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
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8
Turn roast so the skin faces upward in the roasting pan.
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9
Pour 1 cup water into bottom of pan (not on the roast).
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10
Drizzle olive oil evenly over the top of the roast.
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11
Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
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12
Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
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13
For Gravy/Sauce:.
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14
Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
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15
Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!
