What You Need:

½ cup chopped onion

¼ cup chopped celery

3 tbsp. margarine or butter

½ cup savory honey mustard, divided

2 ½ cups white bread cubes

2/3 cup chopped apple

½ tsp. poultry seasoning

1 boneless pork loin roast (3 lb.) butterflied

1 tbsp. flour

1 cup apple juice

2 tbsp. chopped fresh parsley

Make It:

Preheat oven to 325 degrees. Cook onion and celery in margarine in large skillet on medium-high heat until crisp-tender. Add 2 tbsp. of the mustard, the bread cubes, apple and poultry seasoning; mix well. Set aside

Unroll roast. Spread with tbsp.. of the remaining mustard; top with the bread mixture. Re-roll roast; secure with kitchen string. Place on rack in roasting pan.

Bake 2 hours or until meat thermometer reads 160 degrees in thickest part of roast.

Remove roast from pan to carving board. Let stand 10 minutes before slicing to serve.

Remove 1 tbsp. of the drippings from roasting pan; place in small saucepan. Add flour; stir with wire whisk until well blended. Cook on medium heat 1 minute, stirring constantly. Add apple juice and remaining ¼ cup mustard; cook and stir until mixture thickens and begins to boil.

Remove from heat; stir in parsley.

Slice the roast.

Serve topped with mustard sauce.

Nutritional Info per Serving:

Calories 230

Total fat 8 g

Saturated fat 2 g

Cholesterol 65 mg

Sodium 140 mg

Carbohydrate 13 g

Dietary fiber 1 g

Sugars 7 g