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 Parmesan, 1 to 2 tablespoons black pepper, basil, rosemary, dried thyme, garlic powder and salt.
Trim fat from pork roast. Pat dry with paper towels. On a sheet of wax paper, sprinkle rub in an even layer. Roll pork in rub to coat on all sides. Place pork on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into center of roast. Roast for 1 1/4 to 1 1/2 hours or until meat thermometer registers 150°F.
Meanwhile, stir together black-eyed peas, salsa, green onions and the remaining 1/2 teaspoon pepper in a medium bowl. Cover and chill until serving time. (Or if desired, serve warm: place in a medium saucepan; bring just to a boil over medium heat.) Cover roast with foil; let stand for 15 minutes. The temperature of the meat after standing should be 160°F.
Slice meat and serve with cold or hot black-eyed pea salsa. If desired, garnish with lemon wedges and/or fresh thyme.