Pork Tenderloin Rosemary
Source of Recipe
1 pork tenderloin (about 3/4 pound)
1 1/2 teaspoons finely chopped rosemary or 1/2 teaspoon dried rosemary leaves, crumbled
1 clove garlic, crushed
Heat oven to 425°. Spray an 8-inch square baking pan with cooking spray.
Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over all sides of pork. Rub rosemary and garlic on all sides of pork. Place pork in sprayed pan.
Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 27 to 30 minutes, or until thermometer reads 155° or pork is slightly pink when cut into the center. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160°. Cut pork crosswise into thin slices.
Makes 3 servings