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Honey's sweetness and pepper's spice are the melody, while mildly lemony thyme and mellow brown mustard sing the harmony line in this impressive dish, a centerpiece for a festive meal. (Anything left can be made into great sandwiches!)

Roasted Honey-Pepper Pork

2 1/2 pounds boneless pork loin roast, tied up by butcher
1/4 cup honey
2 tablespoons brown mustard
2 tablespoons coarse-ground black pepper
1/2 teaspoon crushed dried thyme
1/2 teaspoon salt

1. Preheat oven to 300°F.
2. Score 1/2-inch deep slits all around pork roast, taking care not to cut the string holding the roast together. Place in a baking dish.
3. Combine honey, mustard, pepper, thyme and salt in a small bowl; mix until well blended.
   Brush over the roast, working well into the slits; bake for 1 hour. Pull out rack just enough to turn roast over; brush on remaining honey mixture.
4. Cook about 45 minutes more or until thermometer inserted into center reads 170°F. Let stand for 10 minutes before slicing.

Makes 8 servings.

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