Garlic-Rosemary Pork Tenderloin

Ingredients:

• 1 large or 2 medium or small pork tenderloins (about 2 pounds)
• 2 1/2 Tbsp. olive oil
• 2 1/2 Tbsp. chopped rosemary leaves (strip them from the woody stem first)
• 2 1/2 Tbsp. coarse mustard
• 5 cloves garlic, minced
• 1/2 tsp. Kosher salt
• A few turns of freshly ground black pepper
  
  
  Directions:

  • 1
    Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
  • 2
    Rinse pork tenderloin in cool water and trim any excess fat or the silvery membrane on the meat.  (If your butcher is your friend, and you ask him/her to do it for you, there's a good chance you can get out of doing this task yourself!)  Pat dry and place on the prepared baking sheet.
  • 3
    In a small bowl, combine olive oil, rosemary leaves, mustard, garlic, Kosher salt, and black pepper.  (OR!  If you have that amazing mini food processor that I constantly praise, put ALL of the ingredients {except for the pork} into the food processor and pulse until herbs and garlic is chopped and ingredients are combined.)  Carefully rub all over pork roast, particularly on top. Place in heated oven and roast until an instant-read thermometer reaches 155 degrees. When the meat is done, remove from oven and allow to stand 5-10 minutes before slicing.
  • 4
    Roast the tenderloin for about 25-30 minutes.  (Mine was done at 25, so check temperature at the 25 minute mark.)  For a smaller piece of meat, start around 20 minutes and go from there. Of course, large and small is all relative and a good meat thermometer is definitely an asset in your kitchen.
    
    
    *www.ourbestbites.com