1 pound boneless pork rib-end roast
1/2 cup chopped onion
2 tablespoons chicken broth
1/2 teaspoon fines herbs, crushed, divided
1/2 12-ounce container cranberry-orange relish
1/4 teaspoon seasoned salt
2-1/2 cups dry bread cubes

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

Combine remaining fines 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 to 155 degrees 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 degrees 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.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes

Make this one-dish wonder of a meal in less than half an hour. Tender pork loin glazed with apricot preserves and speckled with paprika; cooked and served on the same platter with cabbage and potatoes.

1 medium onion, peeled and thinly sliced
1 teaspoon butter
3 cups shredded cabbage
1 pound boneless pork loin roast, thinly sliced
1 pound potatoes, scrubbed and cut into matchsticks
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup apricot jam
1 tablespoon brown mustard
1/2 teaspoon paprika

1. Place onion and butter on a large, microwave-safe platter. Microwave, uncovered, on HIGH for 1 to 2 minutes or until the onion is slightly softened. Add cabbage; toss to coat. Cover tightly with plastic wrap, turning back one edge to vent; microwave on HIGH for 2 to 3 minutes or until the cabbage is soft. Push the cabbage mixture to the center and arrange pork strips decoratively around it. Place potatoes in a ring outside the pork. Season vegetables, pork and meat with salt and pepper.
2. In a small bowl combine apricot jam, brown mustard and paprika. Drizzle over the pork. Microwave, covered, for 10 to 12 minutes or until the pork is no longer pink and the potatoes are tender.

Makes 4 servings.

Cooking Tip: Thin slices make this meal possible to cook quickly in the microwave. A 'matchstick' in this case is 1/8 x 1/8 x 2-inch long shape, the classic julienne.