This recipe is for two pork tenderloins but is easy to multiply to make as many pork tenderloins as you need. I’ve often made up a quadruple batch and frozen three portions to cook up later.
two 1 & 1/2 pound pork tenderloin
4 minced cloves of garlic
2 teaspoons lemon zest
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
Preheat oven to 425 degrees F.
Cut several 1/2 inch deep slits into each pork tenderloin.
In a small bowl mix remaining ingredients. Stuff the garlic mixture into the slits. Season each tenderloin with a large pinch of salt and pepper. Oil a foil lined baking pan, casserole dish, or cast iron baking pan. Place tenderloins in pan and roast for 30 minutes or until a meat thermometer inserted into center of meat registers 145 degrees F.
Let rest 10 minutes before serving.