1 (3 pound) boneless pork loin roast, rolled and tied
2 tablespoons vegetable oil
2 teaspoons Watkins Garlic Salt
2 teaspoons Watkins Garlic Peppercorn Blend, coarsely crushed (more if desired)

Place roast in large shallow bowl. Rub in oil, garlic salt, and garlic peppercorn blend, coating roast well. Refrigerate at least one hour or overnight.

Grill over indirect heat or bake at 325 degrees F for 1 to 1 1/2 hours or until meat thermometer registers 155 degrees F. Remove to serving platter, let stand 10 minutes before slicing.

Serve with Lemon Dill Mustard Sauce.

Makes 8 servings.

Lemon Dill Mustard Sauce
1 cup fat-free mayonnaise
1/4 cup Watkins Parisienne Mustard
1 1/2 teaspoons Watkins Lemon Dill Liquid Spice
1 teaspoon Watkins Parsley

Combine all ingredients; mix until smooth. Cover and refrigerate up to 24 hours to blend flavors. Let stand at room temperature 30 minutes before serving. This sauce is also great with chicken and fish (especially salmon).

Makes 1 1/4 cups.