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
1/4 cup honey
Fresh tarragon sprigs, optional
Lemon slices, optional
Combine lemon-pepper,
tarragon and salt; mix well and rub onto surfaces of roast.
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.
Cut slits about 2 inches
deep between ribs of roast, without cutting through the opposite
side. Pack stuffing into slits.
Place roast on rack in
shallow roasting pan. Place a piece of aluminum foil loosely
over top of roast just to cover stuffing.
Roast at 350 degrees F.
for 20 to 25 minutes per pound or until thermometer registers
155 to 160 degrees F. Combine honey and remaining tablespoon
of lemon juice; brush over roast and stuffing during the last
20 minutes of cooking time.
Let roast stand for 10
minutes before carving. Garnish with fresh tarragon sprigs and
lemon slices, if desired.
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