Title: Rosemary roasted pork
 Categories: Meats, Pork
      Yield: 2 Servings
 
           -MIAMI HERALD 7/21/94-----
    3/4 lb Pork tenderloin
      2 tb Fresh rosemary
      1 ts Olive oil
           Salt and pepper to taste
 
  Preheat oven to 400 degrees.  Line a baking try with foil, spray with
  cooking spray and place in oven. Remove fat from pork and butterfly
  the meat.  Cut it nearly in half lengthwise. OPen the pork and lay
  flat like a book.  Pound it flat with the palm of the hand or the
  bottom of a skillet. Chop rosemary if using fresh. Rub pork with
  olive oil and sprinkle rosemary on both sides. Remove baking tray
  from the oven and place pork on hot tray. Return to oven and roast 15
  minutes. Remove and let sit 5 minutes, then carve.
  
  Nutritional info: 186 cal; 28g pro, 1g carb, 7g fat (38%) Lisa
  Crawford (lisa_pooh@delphi.com)