Pork Tenderloin Studded with Rosemary and Garlic

Cooking Light, OCTOBER 2002

This was okay. I thought the garlic overpowered the rosemary a bit. I think next time, I will let the pork rest with the herbs on it before putting it in the oven. The flavor didn’t penetrate much of the pork, either. I made some shallow slits across the top of the loin.

I think next time I’ll make some smaller, deeper slits and make sure the mixture is deep in the pork. I didn’t want to make too many deep slits and have it alter the moistness of the meat. It was a nice change over the lemon marinated one we usually get.

Knife

Cutting board

Measuring cups and spoons

Food chopper (used the mini cuisi)

Jelly roll pan or roasting pan