Rosemary is one of my favorite herbs, and I love the smell of it and the wonders it does to the food it accompanies.
1 1/2 lb pork tenderloin, visable fat trimmed
For the rub:
4 tbsp rosemary, roughly chopped
4 cloves of garlic, minced
good quality olive oil
sea salt and freshly ground black pepper
Sprinkle liberally with salt and pepper on all sides. Rub in garlic and a few good tbsp of olive oil. Massage the loin a bit to get the flavors activated and leave covered in a fridge for 4 hours.
For this recipe I like to grill the tenderloin and serve sliced on the bias.