Roasted Pork Tenderloin

• 2 lbs pork tenderloin, rinsed silver skin removed and dried
• 3 tablespoons brown sugar
• 1 tablespoon seasoned herbal salt
• 1 teaspoon fresh rosemary, minced (use your favorite herbs)
• 1/2 teaspoon fresh cracked black pepper

1. Preheat oven to 500 degrees.
2. Position a rack at the bottom of the oven.
3. Mix together the brown sugar, salt, rosemary and pepper.
4. Rub the dry brine all over the meat and let infuse for 1 hour.
5. Place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil.
6. Roast for 10 minutes, flip over and roast again until the internal temperature registers 155u0b0 on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160u0b0).
7. If desired deglaze pan with water, wine or apple juice and pour over pork 1/2-inch-thick slices.

pork tenderloin, brown sugar, herbal salt, fresh rosemary, fresh cracked black pepper

Taken from www.food.com/recipe/roasted-pork-tenderloin-467208 (may not work)