Roast Pork Tenderloin

2 pounds pork tenderloin

4 tablespoons extra-virgin olive oil (divided)

1 4-inch and 1 6-inch sprig fresh rosemary (divided)

3 garlic cloves, minced

2 tablespoons grapeseed oil

1⁄2 teaspoon ground thyme

Salt and pepper to taste Marinate tenderloin in 2 tablespoons olive oil and the smaller sprig of rosemary (broken into pieces), cutting slits in meat to allow access, for about 5 hours.

Preheat oven to 400 degrees.

Mix garlic, needles from the remaining sprig of rosemary, remaining 2 tablespoons olive oil, the grapeseed oil, thyme and salt and pepper. Roll meat in mixture.

Place in a pan and bake in preheated oven 45 minutes or until internal temperature reaches 145 degrees. (Check first after 35 minutes.) Remove from oven and let sit 10 minutes before slicing and serving.

CHRIS KOHLEY, MILWAUKEE JOURNAL SENTINEL Bob Orvis of Glendale slices his roast pork tenderloin. Bob Orvis recently prepared this hearty pork dish, with sides of glazed carrots and braised red cabbage, for his family of four. The carrot recipe is on page 5E.