Tuesday, August 4, 2009

pork tenderloin with rosemary and garlic

This looks like a lot of work, but it's actually quite simple and tastes great!

2 tbsp. fresh rosemary, finely chopped
4 garlic cloves, minced
1 lb. pork tenderloin, trimmed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
cooking spray
Your favorite side vegetable, steamed and seasoned

Preheat oven to 475 F. Combine rosemary and garlic. Make several 1/2 inch slits in pork; place about half of the rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into the thickest portion of the pork. Bake for 20 minutes or until the thermometer registers 160 F. (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4 -inch-thick slices. Serves 4.

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