Directions

1. Cut six garlic cloves into slices. With a knife, cut slits in roast; insert garlic slices. Rub meat with 3/4 teaspoon salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, brown meat on all sides. Remove pork from pan. With a spatula, spread mustard over roast.
2. In a roasting pan, place the tomatoes, onions, celery and green pepper. Add broth. Place roast on vegetables. Sprinkle roast and vegetables with 1/2 teaspoon paprika. Bake, uncovered, at 350 degrees F for 65-75 minutes or until a meat thermometer reads 160 degrees F. Remove meat to a serving platter and keep warm.
3. For gravy, strain vegetable, reserving cooking liquid. Set vegetables aside. Skim fat from liquid. In a food processor or blender, puree vegetables and 1/2 cup cooking liquid until smooth. Combine 1 cup pureed vegetables and remaining cooking liquid. Add enough water to measure 2-1/2 cups; set aside.
4. In a saucepan, cook mushrooms and remaining garlic in butter until tender. Stir in flour until blended; cook and stir for 1-2 minutes. Add lemon juice, thyme, remaining salt and paprika and reserved pureed vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.