1 bone-in pork center loin roast, (6-8 lbs.)
1 tablespoon lemon pepper
1 teaspoon dried tarragon
1 teaspoon salt
1/2 cup butter or margarine
1 bunch green onion, with tops, chopped
1 clove garlic, minced
1/2 cup sliced fresh mushrooms
8 ounces dried herb seasoned stuffing cubes
1 tablespoon fresh chopped parsley
1 teaspoon lemon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1 egg, beaten
1/2 cup dry sherry
3 tablespoons lemon juice, divided
1/4 cup honey
fresh tarragon sprig, (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 3-5 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
Cut slits about 2 inches deep between ribs of roast, without cutting through opposite side. Pack stuffing into slits.
Place roast on rack in 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 slit in foil to fit around meat thermometer.
Roast at 325[F for 20-25 minutes per pound
or until thermometer registers 155-160[F F. Combine honey and remaining tablespoon of lemon juice; brush over roast and stuffing during last 20 minutes of cooking time.
Let roast stand for 10 minutes
before carving. Garnish with fresh tarragon sprigs and lemon slices, if desired.