This elegant small pork roast says 'tradition' and 'Sunday afternoon dinner' in one small phrase. Young pork tenderloin is aromatic and rich without being fatty.

French Herbed Pork Roast

1/2 cup water
1 package dry onion soup mix
1 bay leaf
1/8 teaspoon crumbled dried rosemary
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 1/2 pounds boneless lean pork tenderloin

Day 1:

1. Trim pork tenderloin of all visible fat; set aside.
2. In a small bowl, combine all ingredients except meat. Pour into a large plastic bag (such as a resealable plastic bag). Add meat to bag and close tightly. Set bag in a shallow bowl and refrigerate overnight, turning bag over several times.

Day 2:

1. Preheat oven to 325°F (160°C).
2. Remove meat from bag and place it on a rack in a shallow roasting pan. Bake, uncovered 1 hour to 1 hour and 10 minutes or until meat is thoroughly cooked.

Makes 6 servings.

Note: Pork should be baked until it reaches 160°F (70°C).

Recipe and photograph provided courtesy of Pork: The Other White Meat.