French Herbed Pork Roast
This elegant small pork roast speaks'tradition' and 'Sunday afternoon dinner'. Young pork tenderloin is aromatic and rich without being fatty.
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: Trim pork tenderloin of all visible fat; set aside. 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: Preheat oven to 325°F (160°C). 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 National Pork Board.