"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."

Ingredients

• 1 tablespoon reduced-sodium soy sauce
• 1/8 teaspoon ground mustard
• 1 teaspoon fennel seed
• 1 teaspoon caraway seeds
• 1 boneless pork sirloin roast (1 pound)
• 1 tablespoon ground mustard
• 1/2 teaspoon cornstarch
• 2 tablespoons water
• 4-1/2 teaspoons light corn syrup
• 1-1/2 teaspoons cider vinegar

Directions

1. In a small bowl, combine soy sauce and mustard; rub over roast.
2. In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours.
3. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until a thermometer reads 160°. Cover and let stand for 10 minutes.
4. For sauce, in a small saucepan, combine the mustard, cornstarch and water until smooth. Stir in corn syrup and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast.