• 1 1/2 - 2 pound pork loin roast, boneless
  • 2 tablespoons sesame seed
  • 1 tablespoon poppy seed
  • 1 tablespoon caraway seed
  • 1/4 teaspoon black pepper, coarsely ground
  • 2 tablespoons teriyaki sauce

Heat oven to 350 degrees F. In shallow bowl stir sesame, poppy and caraway seeds together with pepper. Brush roast with teriyaki sauce and roll in seed mixture to coat well. Place roast in shallow roasting pan, roast for 35-45 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 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.

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

Calories: 202 calories

Protein: 30 grams

Fat: 9 grams

Sodium: 300 milligrams

Cholesterol: 80 milligrams

Saturated Fat: 2 grams

Carbohydrates: 3 grams

Fiber: 0 grams