pork tenderloin, rosemary, tapas, entree, garlic, spanish, salty fig house recipe
4 pork tenderloins
1 teaspoon salt, Kosher or sea salt
fresh ground black pepper
3 Tablespoons olive oil
4 garlic cloves, fresh and sliced thin
4 rosemary sprigs, chopped
3/4 cup olive oil
1/4 cup sherry vinegar or fresh squeezed lemon juice
1 lemon, sliced
1 rosemary sprig
1. Preheat grill or oven to 350 convection or 375 bake
2. Season the pork tenderloins with salt and pepper, rub with 3 Tablespoons olive oil.
3. Grill or roast pork to an internal temperature of 140 degrees.