Pork Tenderloin Studded With Rosemary And Garlic

1. 1

   Preheat oven to 475u00b0.

2. 2

   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.

3. 3

   Bake at 475u00b0 for 20 minutes or until the thermometer registers 160u00b0 (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

4. 4

   Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

* Per serving · 4 servings · Values may vary.

No additional tips available.