OK, this was absolutely wonderful. Pork tenderloin always has to be flavored in some way, and I dislike the pre-flavored brands because if you read the fine print, they've usually been injected with salt water (key word "tender" on the label). I bought a fresh tenderloin, sliced it and whacked it thin between sheets of wax paper, then followed the recipe exactly. It's well worth using fresh rosemary. It was delicious, fast and healthy. While you can refrigerate leftovers, it's best served freshly made. I made orzo with lemon zest and parsley, with a little bit of olive oil and butter, and a side of our fresh garden green beans. Yum.
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OK, this was absolutely wonderful. Pork tenderloin always has to be flavored in some way, and...