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Leftover pork roast, sliced thinly, makes good sandwiches. Accompany with yellow rice, sautéed peapods and a fruit salad.

Seed Crusted Pork Roast

1 1/2 to 2 pounds pork single loin roast
2 tablespoons sesame seed
1 tablespoon poppy seed
1 tablespoon caraway seed
1/4 teaspoon coarsely ground black pepper
2 tablespoons teriyaki sauce

1. Heat oven to 350 degrees F.
2. In shallow bowl stir sesame, poppy and caraway seeds together with pepper.
3. Brush roast with teriyaki sauce and roll in seed mixture to coat well.
4. Place roast in shallow roasting pan, roast for 45 to 50 minutes, until internal temperature (measured with a meat thermometer), reads 155 degrees F.
5. Remove from oven; let rest 5 to 10 minutes, slice to serve.

Serves 6.

Wine suggestion: Accompany with a chilled white—a Viognier, Chenin Blanc or a Riesling. If you prefer a red, pour a soft Merlot.

Nutrition Facts
Calories 220 calories
Protein 30 grams
Fat 10 grams
Sodium 300 milligrams
Cholesterol 80 milligrams
Saturated Fat 3 grams
Carbohydrates 3 grams
Fiber 0 grams

Recipe provided courtesy of Pork, The Other White Meat.

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