4-5 sprigs of fresh rosemary
1 pork tenderloin
Fresh olive oil
3 cloves of garlic crushed
Salt & Pepper
Put the pork in a storage bag. Add about 2 T olive oil, the 3 sprigs of rosemary, garlic & salt & pepper. Seal the bad & refrigerate a minimum of 2 hours… Grilled on medium heat slowly about 15 – 20 minutes depending on the size of the loin. Allow the meat to rest for 15 minutes before you cut into it ..otherwise all juices will run out & your meat will be dry. garnish with the remaining rosemary to really impress your guests…they’ll never know how easy this was.. * This recipe works great with chicken breats or pieces & boneless turkey breast