A very impressive pork roast to serve dinner guest.

Pork Roast with Herb Stuffing

6 to 8 pound bone-in pork center loin roast
1 tablespoon lemon-pepper seasoning
1 teaspoon dried tarragon leaves
1 teaspoon salt
1/2 cup butter or margarine
1 bunch green onions with tops, chopped
1 clove garlic, minced
1/2 cup sliced fresh mushrooms
1 (8-ounce) package herb-seasoned stuffing
1 tablespoon fresh chopped parsley
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1 large egg, beaten
1/2 cup dry sherry
3 tablespoons lemon juice - divided use
1/4 cup honey
Fresh tarragon sprigs, optional
Lemon slices, optional

1. Combine lemon-pepper, tarragon and salt; mix well and rub onto surfaces of roast.
2. For stuffing, melt butter in a large skillet over low heat. Add onions and garlic; cook over medium-high heat for 3 to 5 minutes. Add mushrooms; continue to cook for 2 to 3 minutes, stirring occasionally. Combine stuffing, parsley, lemon-pepper, tarragon, salt, egg, sherry and 2 tablespoons lemon juice in a large bowl. Add cooked mixture and mix gently.
3. Cut slits about 2 inches deep between ribs of roast, without cutting through the opposite side. Pack stuffing into slits.
4. Place roast on rack in shallow roasting pan. Place a piece of aluminum foil loosely over top of roast just to cover stuffing.
5. Roast at 350°F (175°C) for 20 to 25 minutes per pound or until thermometer registers 155 to 160°F (approximately 65°C to 70°C). Combine honey and remaining tablespoon of lemon juice; brush over roast and stuffing during the last 20 minutes of cooking time.
6. Let roast stand for 10 minutes before carving. Garnish with fresh tarragon sprigs and lemon slices, if desired.

Makes 16 servings.

Nutrition Facts: Calories 301 calories Protein 28 grams Fat 13 grams Sodium 719 milligrams Cholesterol 94 milligrams

Recipe provided courtesy of Pork, Be Inspired®.