Saturday, August 10, 2013

Pork Tenderloin Studded with Rosemary and Garlic

This was a quick and easy main dish that could easily be doubled or tripled for company.
Pork Tenderloin Studded with Rosemary and Garlic
posted by CrissyBear


2 tablespoons finely chopped fresh rosemary
4 garlic cloves -- minced
1 pork tenderloin -- (1-pound) trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

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.

Yield: 4 servings (serving size: 3 ounces).
PointsPlus™ Value =3 PP

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