Porketta... girl pig or just delish?

I once babysat for a family a couple days before Thanksgiving. The little girl, who knew I lived in my kitchen, asked me how I was going to do my turkey. I told her we were having my dad's favorite, a porketta. When her brother asked what a porketta was, she interrupted with a "durrrr" attitude and told him it was a girl pork... which her brother corrected her and said "girl pig."

Either way, it's delish. Most porketta my family have bought are from a local italian grocery store and they are pre-spiced. Paprika, garlic, salt, pepper, and I'm not sure what else. Every year I say I'm going to make one, but the holidays always take over. Dad brought one home randomly the other night. It wasn't rolled with spices, like most I've worked with, it was just a solid roast with spices on the outside. It looked like there was a lot of paprika on it. I added a little flour, potatoes, carrots, little sprinkle of olive oil, salt and pepper.

Did you know red potatoes have more fat than other ones? I thought that was interesting... and you can totally tell. They're delicious! aaanyway...

15 min per pound and pork should get to about 170 degrees. I couldn't get this above 163, but it was really drying out. I ended up just pulling it out and every piece we cut was ok... no one got sick... soooo I guess it was ok? :)

There was NO fat on this roast so I had to add some water, cross my fingers and hope I could get something that tasted like gravy. Got some juice like liquid after another five min in the oven, added gravy maker and a little flour... bam! Fake gravy!