Garlic Rosemary Pork Tenderloin

Ingredients

• Pork tenderloin

  raw

  12 oz or 340g

• Garlic

  raw

  4 cloves, minced or 12g

• Rosemary

  dried

  2 tsp or 2g

• Olive oil

  4 tbsp or 54g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

Directions

1. Pat the pork dry and trim any excess silverskin or fat.
2. In a small bowl, mix the minced garlic, rosemary, salt, black pepper, and half of the olive oil to form a paste.
3. Rub the paste evenly over the pork to coat all sides.
4. Heat a large skillet over medium-high heat. Add the remaining olive oil.
5. Sear the pork on all sides until well browned, about 3–4 minutes per side.
6. Reduce heat to medium and continue cooking, turning occasionally, until the internal temperature reaches 145° (about 10–15 minutes more).
7. Transfer to a cutting board and rest 5 minutes to retain juices.
8. Slice into medallions and serve warm.