1/2 cup chopped fresh parsley 2 Tbsp. paprika 2 Tbsp. basil 2 Tbsp. salt 1 Tbsp. garlic powder 1 Tbsp. pepper 1 Tbsp. oregano 1 Tbsp. cracked fennel seeds 1/2 Tbsp. thyme
Mix together well. Rub on a pork roast before roasting in the oven or grilling.
Recipe submitted by Pam Petron, on behalf of her cousin, Juliann Armbrust, who grew up in Hibbing and is now a FACS teacher in Medford, Wisconsin. Juliann often talks about how she misses the porketta from the Iron Range.