1 c. dry herb stuffing mix
3 tbsp. butter, melted
1/2 c. chopped onion
1/2 c. chopped celery
1 (4 oz.) can mushrooms, pieces & stems
1/4 c. chopped walnuts
1/8 tsp. dried thyme leaves
1/8 tsp. fennel seed
Roast (3 to 3 1/2 lb.) tied boneless pork
Salt & pepper

Heat oven to 325 degrees. Grease shallow roasting pan. In medium bowl, combine herb stuffing mix and butter, mix well. Stir in remaining stuffing ingredients. Untie roast, separate halves. Spread stuffing mixture on bottom half. Replace top half using wooden picks or metal skewers - secure stuffed roast well on all sides or retie.

Place in greased roasting pan; salt and pepper top of roast. Insert meat thermometer. Roast at 325 degrees for 1 1/2 to 2 hours or thermometer registers 160 degrees. Let stand 10 minutes before slicing. 8 to 10 servings.