Pork Tenderloin With Rosemary And Garlic

• 2 (3/4-pound) pork tenderloins
• 3 garlic cloves, sliced
• 1 tablespoon water
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 rosemary sprigs
• Rosemary sprigs (optional)

1. Preheat oven to 400u0b0.
2. Trim fat from tenderloins; make 1/2-inch-deep slits on outside of tenderloins, and stuff with garlic slices. Combine water, oil, salt, and pepper in a small bowl. Rub surface of tenderloins evenly with oil mixture.
3. Place tenderloins lengthwise on a double thickness of foil, 15 inches long. Top with 4 rosemary sprigs, and wrap securely. Place tenderloins on a baking sheet or roasting pan. Insert meat thermometer through foil into center of 1 tenderloin.
4. Bake at 400u0b0 for 20 minutes or until a meat thermometer registers 155u0b0. Remove from oven; let stand until thermometer registers 160u0b0. Discard cooked rosemary sprigs. Garnish with additional rosemary sprigs, if desired.
5. carbo rating: 1

pork tenderloins, garlic, water, olive oil, salt, pepper, rosemary sprigs, rosemary

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-rosemary-garlic (may not work)