Pork Tenderloin Studded with Rosemary and Garlic

Yield: 4 servings * Overall Price: ~ $18 * Calories: 147

Served here with boiled red potatoes and caramelized carrots

Ingredients:
2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon pepper
cooking spray

Directions:
1. Preheat oven to 475*
2. Combine rosemary and garlic. Make several 1/2-inch-deep slits in pork then place half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly-roll pan coated with cooking spray.
3. Bake at 475* for 20 minutes. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Thoughts:
This wasn't too hard to make, but I don't think it turned out the way it was suppose to. I mean it was good, but there was almost too much flavor. I guess I'm not to use to cooking with or eating rosemary, but I'd make it again with a little less.