Pork Tenderloin with Rosemary and Garlic

An easy weeknight meal or something for guests.

Pork Tenderloin with Rosemary* and Garlic
1 pkg Pork Tenderloin (these usually have two in a pack)
Olive Oil
4-6 Fresh Sprigs of Rosemary
4-6 garlic cloves, diced.
Salt and Pepper

Slice each tenderloin longways, but do not cut all the way through the meat. Drizzle olive oil and salt and pepper in the incision for each tenderloin. Stuff garlic and rosemary* into each incision. Place meat with the incision facing down into an oven safe pan. Drizzle olive oil and salt and pepper over meat to taste. Bake at 350^ for 30 minutes or until "pork" reading on meat thermometer.

1pkgs (2 tenderloins) easily serves 6

*This originally also called for fresh sage, but since I always have rosemary in the garden and most of the other ingredients in the house, I tend to forget I need to buy sage.

No comments:

Post a Comment