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Makes about 1 1/2 cups.

1 cup nonfat mayonnaise
4 tablespoons Dijon-style mustard
1/2 cup snipped parsley
3 tablespoons fresh dill weed (Or 1 tablespoon dried dill) 

Cooking Directions
In a small bowl, combine all ingredients; mix thoroughly until smooth.

Cover and refrigerate up to 24 hours.

Serving Suggestions
Serve pork with this sauce for a finishing touch. Try it with the Quick-Cured Pork Loin.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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