• 1 Tbs. plus 1 tsp. lemon pepper seasoning
• 1-1/2 tsp. dried tarragon leaves
• 7 lbs. bone-in pork loin roast
• 1/2 cup unsalted butter
• 1 cup scallions, chopped
• 1 clove garlic, crushed
• 1/2 cup fresh mushrooms, sliced
• 1/2 lb. packaged seasoned stuffing mix
• 1 Tbs. parsley, chopped
• 1 egg, beaten
• 1/2 cup dry sherry
• 1 lemon, sliced, 3 Tbs. juice reserved
• 1/4 cup honey

Combine 1 Tbs. lemon pepper, 1 tsp. dried tarragon and salt to taste in a small bowl. Mix well and rub onto surfaces of roast. For stuffing, melt butter in a heavy nonstick skillet over low heat. Add scallions and garlic and cook over medium-high heat 3-5 minutes. Add mushrooms and continue to cook 2-3 minutes, stirring occasionally. Combine packaged stuffing, parsley, remaining lemon pepper, remaining dried tarragon, egg, sherry and 2 Tbs. lemon juice in a bowl. Add cooked mixture and mix gently.

Preheat oven to 325°F. Make 2 inch deep cuts between ribs of roast, without cutting through the opposite side. Pack stuffing into cuts. Place roast on a rack in a shallow roasting pan. Insert meat thermometer in thickest part of roast. Place a piece of aluminum foil loosely over top of roast just to cover stuffing, making a cut in foil to fit around thermometer. Roast 20-25 minutes per 1 lb., or until meat thermometer reads 160°F. Combine honey and remaining lemon juice. Brush over roast and stuffing during the last 20 minutes of cooking time. Let stand 10 minutes before carving.

This recipe serves 20 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 20 only.

Per serving: calories 599, fat 44.9g, 69% calories from fat, cholesterol 169mg, protein 38.6g, carbohydrates 7.3g, fiber 0.7g, sugar 4.1g, sodium 154mg, diet points 16.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.2, Lean meat: 5.4, Fat: 5.9, Sugar: 0.2, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Riesling, or Burgundy.