Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a small bowl combine paprika and kosher salt.
Place roast on a rack in a shallow roasting pan. Rub paprika mixture all over roast, pressing in lightly. Sprinkle with snipped herbs. Roast for 1 to 1 1/4 hours or until and instant-read thermometer registers 145-155°F. Remove roast from oven; cover with foil. Let stand for 10 minutes. (Temperature of roast will rise 5-10°F during standing time.)
Meanwhile, place red (and/or yellow) and green bell peppers in a bowl. Drizzle with oil and sprinkle lightly with salt and pepper; toss to coat. Arrange peppers evenly on the rack around the roast; roast with the pork for the last 40 to 45 minutes of roasting time or until peppers are tender and beginning to brown.
While roast stands, combine honey and lime juice in a small saucepan. Bring to a boil, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper. Serve roast with peppers and honey glaze.