Note: While this recipe was designed for the microwave oven, you can also roast the pork in a traditional oven at 350°F for about 20 minutes for each pound of meat or until the roast reaches its proper internal temperature.

In a large microwave-safe bowl, combine celery, onion, broth and 1/4 teaspoon herbs. Cover and micro-cook on HIGH (100% power) for 3 to 4 minutes or until crisp-tender. Stir in Cranberry sauce; mix well. Set aside.

Combine remaining herbs and seasoned salt. Rub salt mixture on all sides of roast. Place roast in 10 x 10-inch microwave-safe dish. Cover with lid or secure loosely with a 3/4-inch strip cut from the end of the oven bag. Micro-cook on MEDIUM (50% power) for 8 minutes. Turn meat over and rotate dish. Micro-cook on MEDIUM LOW (30% power) for 15 to 18 minutes or until internal temperature reaches 150 to155° F. Remove from oven. Drain off juices; reserve juices. Cover meat with foil; let stand 10 minutes while finishing stuffing. Internal temperature will increase to 155 to 160° F.

Add 1/4 cup of the juices to the celery mixture. Add bread cubes; toss to mix well. cover and micro-cook on HIGH (100% power) for 3 to 5 minutes or until heated through, stirring once.

To serve, slice roast and serve with stuffing.

Nutrient Information per Three-Ounce Serving:

• Calories: 362
  
• Sodium: 330 mg
  
• Protein: 26 gm
  
• Cholesterol: 77 mg
  
• Fat: 11 gm