Roasted Pork Tenderloin With Rosemary

This quick and easy pork tenderloin is butterflied, sprinkled with fresh or dried rosemary, then roasted to perfection in no more than 20 minutes. Serve this pork with potatoes or a rice dish, along with a fresh tossed salad or sliced tomatoes.

Prep Time: 7 minutes
Cook Time: 18 minutes
Total Time: 25 minutes

Ingredients:

1 1/2 pounds Pork tenderloin
3 to 4 tablespoons fresh rosemary leaves, chopped, or 1 tablespoon dried crumbled
1 tablespoon olive oil
salt and pepper to taste

Instructions:

Preheat oven to 400°. Line a large roasting pan with foil, spray with cooking spray and place in oven.

Remove fat from pork tenderloins and butterfly the meat. Cut eacy nearly in half lengthwise. Open the pork and lay flat like a book. Pound it flat with the palm of the hand, a smooth meat mallet, or the rolling pin.

Rub pork tenderloins with olive oil and sprinkle rosemary on all sides. Remove the pan from the oven and place pork on hot foil. Return to oven and roast 15 to 20 minutes. The tenderloins should register 155° F. on an instant read thermometer stuck into the thickest parts.

Remove the tenderloins and let stand 5 minutes before slicing.

Serves 4.