Garlic Pork Tenderloin

We had this at an enrichment meeting, and it was delish. The woman who made it used the cranberries and pistachios to stuff it. I don't normally like pork, but this was so tender and tasty.

Garlic Pork Tenderloin

3 T. olive oil

1 T. vinegar (any, but I use rice wine or white wine vinegar)

2 t. fresh, chopped rosemary

½ t. salt

¼ tsp. pepper

2 cloves garlic, crushed/chopped

2-3 lbs. pork tenderloin

Combine oil, vinegar and spices, stir well. Put pork in Ziploc bag with mixture; chill for a few hours. Grill or cook--325 degrees (till juices run clear).

For special look, butterfly the marinated pork and stuff with cranberries, pistachio nuts, apricots, mushrooms, etc.