Okay, so I know I didn’t manage to snap a very good photo of this dish, but it was one of the BEST meals hubby and I have made in a long time!!  So I just had to share it with you.  The flavors and techniques are so simple and straightforward, but the results are extraordinary.  I hope you’ll give it a try!

The leftovers made for some wonderful sandwiches with dijon mustard . . .

Garlic and Rosemary Pork Tenderloin

1 tablespoon olive oil
4-6 large garlic cloves, crushed
2 tablespoons fresh rosemary, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, about 1 lb., well-trimmed

Preheat your oven to 400 degrees. Grease a large baking sheet or a roasting pan and set aside.

In a small bowl, combine the olive oil, garlic, rosemary, salt, and pepper.  Rub the mixture all over the pork tenderloin and place it on the prepared pan.

Bake for about 25-30 minutes, or until a meat thermometer inserted into the center of the tenderloin reaches 140 degrees.  Allow the meat to rest for at least 10 minutes before slicing and serving.  Enjoy!