Boneless Pork with Gravy

Get a piece of boneless pork shoulder, 3/4 inch thick, that will roll up to be about 4 inches in diameter and about 1 foot long.

Before rolling, combine nutmeg, caraway seed, salt and pepper.

Rub the side that will be on the inside of the roll.

Roll up meat and tie in 3 places with twine.

Mix together the same amount of seasonings as before but adding the paprika.

Rub the outside of the pork roll.

Wrap in Saran Wrap and refrigerate overnight.

Place roast in a roasting pan with the 1/2 cup water. Bake at 325° for 40 to 45 minutes per pound of meat.

Turn roast to brown on all sides, adding water if needed.

Meat will be done when a meat thermometer inserted in roast reads 185°.

Make gravy from drippings in pan.