ROSEMARY AND
GARLIC ROASTED PORK TENDERLOIN
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Marinate
overnight:
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1½
lbs pork tenderloin
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Marinade:
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Whisk
together:
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½
cup olive oil
½
cup red wine vinegar
juice
of one lemon (1/4 to 1/3 cup)
4
cloves garlic, peeled and minced
2
tbsp rosemary leaves
salt
and pepper to taste
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Place
the pork in a covered glass dish and pour the marinade over the pork.
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TO
COOK: Preheat the oven to 400° F, remove the pork to a shallow roasting pan,
and discard the marinade. Roast for 20 to 30 minutes until a meat thermometer
inserted reads 155°F.
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SERVES
4
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