Pork Tenderloin Studded With Rosemary And Garlic
- 2 tablespoons finely chopped fresh rosemary
- 4 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- Preheat oven to 475u0b0.
- Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of 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 thickest portion of pork.
- Bake at 475u0b0 for 20 minutes or until the thermometer registers 160u0b0 (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.
- Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.
fresh rosemary, garlic, pork tenderloin, salt, black pepper, cooking spray
Taken from www.myrecipes.com/recipe/pork-tenderloin-studded-with-rosemary-garlic (may not work)