1 (2 1/2 lb.) pork tenderloin roast
2 tsp. mint leaves (freeze dried)
2 cloves garlic
Salt & pepper
Italian salad dressing

Cut up garlic in small bits. Add 1 teaspoon mint and salt and pepper. Cut slits in roast and stuff with dry mixture. Coat roast with remaining mint leaves. Place roast in plastic bag and dribble about 1/4 jar of Italian seasoning. Marinate overnight. Bake uncovered in a 350 degree oven until fork tender. Best ever pork!