PORK TENDERLOIN

1 tsp dried whole rosemary, crushed
1 tsp dried whole thyme
1 large clove garlic, minced
2 (1-1/2 to 2-pound) pork tenderloins
¼ cup butter or margarine, melted

Combine herbs and garlic; set aside. Brush tenderloin with butter and roll in herb mixture coating evenly. Place tenderloins on a rack in a shallow roasting pan. Insert meat thermometer into thickest part.

Drizzle any remaining butter over meat. Bake at 325 degrees until meat thermometer registers 150 degrees.

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