3-3 1/2 lb. boneless pork loin roast
Paprika
3 tbsp. parsley
1/2 tsp. oregano
1/4 tsp. tarragon
1/4 tsp. dill
1/4 tsp. thyme
1/4 tsp. chervil

Sprinkle roast with paprika; rub into surface. Combine herbs; rub over surface of roast. Place on rack in open roasting pan. Insert meat thermometer in center of roast. Bake, uncovered, in a 325 degree oven until thermometer registers 165 degrees (allow about 30 minutes per pound). Remove from oven, let stand about 15 minutes. (Temperature will rise to 170 degrees, and juices will set, making carving easier.) Serve with green or yellow vegetable and modest portion of potato. Yield: 10-12 servings.