Pork Tenderloin Studded with Rosemary and Garlic

Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare. Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

Yield: 4 servings (serving size: 3 ounces)

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

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.