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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 2 (1 lb) pork tenderloin, trimmed (1 pound each)
- 1/3 cup olive oil
- 1/4 cup fresh parsley, minced
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon pepper
Method
- Place tenderloins in plastic bag.
- Combine remaining ingredients in a small bowl; rub over tenderloins.
- Refrigerate 6 hours or overnight.
- Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees.
- Cover with foil and let rest for 10 minutes before slicing.
