Makes 4 servings. Difficulty
3 Tablespoons extra virgin olive oil 2 Tablespoons fresh rosemary, finely chopped 6 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1-lb. pork tenderloin
In a medium bowl, combine the olive oil, rosemary, garlic, salt and freshly ground black pepper. Rub mixture all over the pork tenderloin. Cover and refrigerate for 4 hours.
Preheat oven to 475°F.
Place the pork tenderloin on a jelly roll pan. Bake at 475°F. for 20-30 minutes, turning halfway through, or until a meat thermometer registers 155°F. Remove the pork tenderloin from the oven and transfer to a cutting board. Cover with foil and let rest for 5-10 minutes. Cut into 1/4 inch slices and serve.