• 1 lb. boneless pork roast
• 1 package dry onion soup mix
• 16 mushrooms, thinly sliced
• 1 tsp. unsalted butter
• 4 French-style rolls, split

Preheat oven to 350°F. Coat pork roast with the soup mix and place in a shallow pan. Roast about 45 minutes, or until meat thermometer registers 155°F. Remove roast from oven and let rest 5 minutes. Scrape pan drippings into a microwave-safe measuring cup and add enough water to measure 1/3 cup. Cover and microcook on HIGH 20-30 seconds, or until boiling. Place mushrooms in microwave-safe container, top with butter and cover with plastic wrap. Microcook on HIGH 45-60 seconds, or until mushrooms are tender. Slice roast and place in rolls. Spoon over mushrooms and some of the pan juices. Serve immediately.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 324, fat 9.3g, 26% calories from fat, cholesterol 75mg, protein 31.3g, carbohydrates 28.6g, fiber 3.3g, sugar 3.8g, sodium 1183mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.6, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.