I wish I had taken a photo of this. The tenderloins turned out better than I imagined. The tenderloins were succulent and the rosemary and garlic complemented the pork perfectly.
2 pork tenderloins
2 stalks fresh rosemary
4 cloves garlic
1 tsp kosher salt
Remove the rosemary from the branch, combine with salt and garlic in a mini-chopper. I used the small sized cup on my Bullet chopper. Process until everything is well combined.
Line a lipped cookie sheet with aluminium. Place tenderloins on it. Rub the rosemary/garlic mixture all over the tenderloins.
Place in the oven on broil for six minutes. Turn the tenderloins over to the other side and broil for another six minutes.
Lower heat to 425 and bake for 10 minutes. Let the tenderloins rest for at least 10 minutes. Thinly slice across on the diagonal.