Garlic Rosemary Pork Tenderloin

contributed by Jaime Cecil
Thinly slice 5 cloves of garlic and remove and coarsely chop 2 sprigs of fresh rosemary leaves.

To a medium-heated oven-proof saute pan, add ~2 tbsp olive oil. Saute Garlic and Rosemary until the oil is well infused with the flavors and the garlic is about half-way toasted. Remove from the oil and set aside.

Place whole pork tenderloin, seasoned with salt and pepper, in the oil. Turn to cook on all sides but one. Spoon oil over the tenderloin to bathe it in the garlic and rosemary flavors. Turn the tenderloin so the last, uncooked side is down on the pan. Arrange the garlic and rosemary on top of it, and place the whole pan in a 350-degree oven for about 15 minutes or until a meat thermometer registers about 150. Remove it, let it rest for about 5 minutes, then slice thickly and serve

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