Ingredients
5
teaspoons olive or vegetable oil
1
(3/4-lb.) pork tenderloin
1
tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1
large garlic clove, minced
1/8
teaspoon salt
1/4
teaspoon coarse ground black pepper
Preparation
Heat oven to 425°F. Heat 2 teaspoons of the oil in large skillet over medium-high heat until hot. Add pork tenderloin; cook until golden brown on all sides. Place pork in ungreased shallow baking pan.
In small cup, combine remaining 3 teaspoons oil, rosemary and garlic; mix well. Brush rosemary mixture over pork. Sprinkle with salt and pepper.
Bake at 425°F. for 18 to 25 minutes or until pork is no longer pink in center. Let stand 10 minutes before cutting into slices.
