Pork Tenderloin Studded with Rosemary and Garlic

By Shelly17

Serve with Caramelized carrots: Combine 1 pound baby carrots, 1 tbsp low-sodium soy sauce, 2 tsp brown sugar, 2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet coated with cooking spray, place in oven on rack below pork. Bake at 475 degrees or until tender, turning once.

Ingredients

• 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

Preparation

Step 1

Preheat oven to 475°.

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 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.