Pork Tenderloin Studded with Rosemary and Garlic


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Tender, moist, and fragrant, this hearty main dish is a breeze to prepare.

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  • 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

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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.

Yield: 4 servings (serving size: 3 ounces)

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