2 pork tenderloins, about 2 pounds
3 tablespoons fresh rosemary, or about 1 tablespoon dried
1 tablespoon olive oil
2 cloves garlic, halved
salt and pepper to taste
Preheat oven to 400°. Line a baking pan with foil, spray with cooking spray and place in oven. Trim fat from pork tenderloins and butterfly the meat, cutting them nearly in half lengthwise. Open the pork tenderloins and lay out, pounding to flatten with the palm of the hand or the bottom of a heavy skillet.
Chop rosemary if using fresh. Rub pork tenderloins all over with cut sides of garlic halves then olive oil, then sprinkle rosemary on both sides.
Remove baking pan from the oven and place pork on hot tray. Return to oven and roast for about 20 minutes (about 155° to 160° internal temp). Remove and let stand 5 minutes, then slice.
Rosemary roasted pork tenderloin serves 4 to 6.
We've modified it a bit for ourselves. Last night for the first time we did just one tenderloin, and it worked out much better for our dinner and leftovers needs. I always forget to spray the aluminum foil with oil and it doesn't seem to matter. We love garlic, so we use several cloves sliced into spears, and stick them into the meat for roasting.
On the side I had a small plate of red pepper slices and cucumber spears; it's still summer afterall, so we should be eating lots of cool, crisp veggies. I also roasted some potatoes--a handful of fingerlings, a purple one, and a sweet potato--with salt and pepper, and I tossed in one of the rosemary sprigs.