Pork Tenderloin with Rosemary and Garlic Rub

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.