Pork Tenderloin Studded with Rosemary and Garlic

By barbgreenfield

Ingredients

• 2 Tbs. finely chopped fresh rosemary
• 4 garlic cloves, minced
• 1 (1-lb.) pork tenderloin, trimmed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• Cooking spray

Preparation

Step 1

Preheat oven to 475 F. 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 F 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.