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Rosemary Pork Tenderloin

2 lbs. pork tenderloin
3 cloves garlic, slivered
1 Tbs. water
1 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
6 fresh rosemary sprigs

Place tenderloin on a heavy duty sheet of foil. Make 1/2 inch
slits in top of tenderloin and insert garlic slivers. Combine
water, oil, salt and pepper in a small bowl. Brush mixture over
tenderloin (you can use oil & vinegar Italian dressing, if you
wish). Top with rosemary sprigs. Wrap securely in foil. Bake at
400 degrees for 30 minutes or until meat thermometer reaches 160
degrees. Discard rosemary. Let meat stand about 5 minutes, then
slice 3/4 inches and serve. Serves 4.

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