Pork Tenderloin Studded with Rosemary and Garlic

Tender, moist, and fragrant, this hearty main dish is a breeze to prepare.
Strip rosemary leaves by running your fingertips along the stem in the
opposite direction from which the leaves grow.

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

Preheat oven to 475 .
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 portionof
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)

Nutrition Per Serving
Calories 147(26% From Fat); Fat 4.2g (Sat 1.4g,Mono 1.6g,Poly 0.4g); Protein
24.2g; Cholesterol 67mg; Calcium 23mg; Sodium 342mg; Fiber 0.1g; Iron 1.6mg;
Carbohydrate 1.5g

Cooking Light
>From (http://cookinglight.timeinc.net/cooking)
(http://food.aol.com/food/recipefinde...DdinnerTonight)


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