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Pork Tenderloin Studded with Rosemary and Garlic

Posted Sep 12 2008 11:50pm

Recipe from Cooking Light, October 2003.

2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-lb.) pork tenderloin, trimmed
Pinch of kosher salt
1/4 teaspoon black pepper
Cooking spray

1. Preheat oven to 475 degrees F.

2. Combine 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 the thickest portion of pork.

3. Bake at 475 for 20 minutes or until thermometer registers 160 degrees F. (slightly pink) or to desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices. Makes 4 3-oz. servings.

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