Dinner tonight May 16, 2010

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This is the recipe for the pork tenderloin I made tonight.  It is very easy, and would probably work well on the grill too!

2 tablespoons grated lemon rind
1 clove garlic, crushed
1/2 teaspoon coarse (kosher) salt
1/4 teaspoon ground black pepper
1 (1 1/2 pound) boneless pork loin
Fresh rosemary sprig

Heat oven to 400 degrees F.

In small bowl, combine lemon rind, garlic, salt, and pepper. Rub mixture over surface of pork.

Place pork in uncovered roasting pan; top with rosemary sprig. Roast 30 minutes. Turn roast over and baste with pan drippings; roast 30 minutes longer or until pork is done (170 degrees F on meat thermometer).

Let pork stand 15 minutes on cutting board. Cut pork into very thin slices; serve warm or at room temperature.

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