Garlic Rosemary Pork Tenderloin

Garlic Rosemary Pork Tenderloin
Serve with a baby carrots and mashed buttermilk chive potatoes

Serves 8

• 4 large garlic cloves, pressed or mashed into a paste
• 4 teaspoons fresh rosemary, minced
• 1 teaspoons coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1 2 1/2-pound boneless pork loin roast, well trimmed

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl.

Remove all visible fat from pork loin. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast about 25 minutes longer until thermometer inserted into center of pork registers 155°F. Remove from oven. Tent with foil and let rest 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over.

Per Serving: 173 Calories; 5g Fat (26.4% calories from fat); 2g Saturated Fat; 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 92mg
Cholesterol; 306mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat.