Rosemary Pork Tenderloin

On with the Belly-Off Diet foods.  This one turned out really well.  The house smelled amazing!  We have not used Pork tenderloin at home before, but it was great!  The pork turned out nice and moist and it was really, I mean really easy to make.  This was one of the easiest this to make so far.  And in my opinion the payoff was well worth what little work we had to do!  We will do this again, I am sure of it!

FYI: This recipe make 4 servings

• 1 pork tenderloin
• 2 tablespoons olive oil
• 2 teaspoons dijon mustard
• 1 teaspoon chopped garlic
• 1 tablespoon dried rosemary
• 1 teaspoon dried oregano
• salt and freshly ground pepper to taste

Directions

1.

Preheat the oven to 375°F.

2.

Place the tenderloin in a rectangular baking dish. Combine the olive oil, mustard, garlic, rosemary, oregano, salt, and pepper in a small bowl. Slather the mixture on the pork using your hands or a basting brush.

3.

Bake the tenderloin, uncovered, for 40 to 45 minutes, until the pork is no longer pink in the center. Cut into 1-inch slices to serve.