Ingredients

Bake 30 minutes, rest about 15 minutes

Cooking spray to grease rack
1 clove garlic
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed (see note)
1/4 teaspoon pepper
2 pork tenderloins (about 3/4 pound each)
Equipment needed: shallow roasting pan (about 13-by-9-inch) and rack; meat thermometer.

Heat the oven to 450 F. Spray the roasting pan rack with cooking spray.
Peel and finely chop the garlic. Mix the garlic, oil, salt, fennel and pepper in a small bowl until a paste forms. Rub the paste on the pork.
Place pork on the rack in the roasting pan. Insert the meat thermometer so the tip is in the thickest part of the pork.
Bake uncovered 25 to 30 minutes or until thermometer reads 155 F and pork is slightly pink when you cut into the center. Cover pork loosely with a tent of aluminum foil and let stand 10 to 15 minutes or until thermometer reads 160 F. Cut pork crosswise into thin slices. Makes 6 servings.
Nutrition information per serving: 140 cal., 5 g total fat (2 g saturated fat), 65 mg chol., 240 mg sodium, 0 g carbo., 24 g pro.

Directions

Note: You can substitute 1 1/2 teaspoons finely chopped rosemary or 1/2 teaspoon dried rosemary leaves, crumbled, for the fennel seed, if you wish.