Ingredients

12-inch Dutch oven
Charcoal: 9 on top, 16 on bottom
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
4 garlic cloves, pressed
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried ground rosemary
1 1/2 teaspoon Hungarian sweet paprika
1 5-6 pound pork rib roast
1 cup water
1 cup Cabernet wine (or water)

Combine seasonings and press evenly over surface of pork roast. Cover and refrigerate 1-2 hours. Heat a 12-inch Dutch oven with 20 coals underneath. Heat oil, add meat and brown well on all sides. Remove coals and add 9 coals on bottom and 16 on top. Add 1 cup Cabernet wine and 1 cup water.
Place roast, fat side up, in oven and roast 1 1/2-2 hours or until internal temperature of thickest part of the meat reaches 160 degrees.
Remove Dutch oven from coals, temperature will rise approximately 10 degrees during standing. Let stand 10-15 minutes to allow juices to set and fore easier carving. Serve with mushroom sauce.
Garnish with orange slices, grapes, red leafy lettuce, and fill bell pepper with the mushroom sauce.

Mushroom sauce:
4 ounces mushrooms, sliced
1/4 cup finely chopped shallots (about 2 shallots or green onions with tops)
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1 tablespoon cornstarch
1 cup pork broth, reserved from the herb seasoned pork roast
2 tablespoons butter or margarine
1 tablespoon balsamic vinegar

Directions

Slice mushrooms, finely chop shallots and thyme leaves, whisk cornstarch into pork broth until completely blended, melt butter in a 10-inch Dutch oven over medium high heat. Cook and stir mushrooms, shallots, thyme and vinegar for 2 minutes. Add pork broth mixture, cook and stir until mixture comes to a boil. Boil 1 minute, stirring constantly until thickened. Serve with Herb Seasoned Pork Roast. Makes 1 3/4 cup.