•2 pork tenderloins, about 2 pounds
•3 tablespoons fresh rosemary
•1 tablespoon olive oil
•2 cloves garlic, halved
•salt and pepper to taste

Preheat oven to 400°. Line a baking pan with foil, spray with cooking spray and place in oven. Trim fat from pork tenderloins and butterfly the meat, cutting them nearly in half lengthwise. Open the pork tenderloins and lay out, pounding to flatten with the palm of the hand or the bottom of a heavy skillet. Chop rosemary. Rub pork tenderloins all over with cut sides of garlic halves then olive oil, then sprinkle rosemary on both sides. Remove baking pan from the oven and place pork on hot tray. Return to oven and roast for about 20 minutes (about 155° to 160° internal temp). Remove and let stand 5 minutes, then slice. Rosemary roasted pork tenderloin serves 4 to 6