Garlic-Rosemary Pork Tenderloin

I made this yummy tenderloin for Valentines Day and loved it! Even Ethan, our vegetarian, said it wasn't too bad. It's from Our Best Bites (my new favorite website).



1 large or 2 medium or small pork tenderloins

2 1/2 Tbsp. olive oil

2 1/2 Tbsp. chopped rosemary leaves (strip them from the woody stem first)

2 1/2 Tbsp. coarse mustard (I used Dijon mustard and it was so good!)

5 cloves garlic, minced

1/2 tsp. Kosher salt
A few turns of pepper

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Rinse pork tenderloin in cool water and trim any excess fat or the silvery membrane on the meat. Pat dry and place on the prepared baking sheet. You are supposed to bake it until it reaches 160 degrees inside, but I don't have a meat thermometer so you have to watch it. One tenderloin took about 30 min while the other took about 45. Cook up and enjoy!