Grilled Rosemary Pork Tenderloin

• 8 ounces pork tenderloin
• 1 clove garlic
• Enough sprigs fresh rosemary to yield 1 tablespoon chopped or 2 teaspoons dried rosemary
• 1/2 cup dry red wine
• Pan spray

1. Wash and dry tenderloin, and cut into 1/4-inch-thick pieces.
2. Place in small bowl.
3. Crush garlic; rinse and remove leaves from rosemary stems, and chop.
4. Combine garlic and rosemary with wine, and pour over pork.
5. Turn pork to marinate well.
6. When ready to cook pork, spray stove-top grill with pan spray, and heat.
7. Place pork slices on grill.
8. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

pork tenderloin, clove garlic, rosemary, red wine, pan spray

Taken from cooking.nytimes.com/recipes/833 (may not work)