Roasted Pork Tenderloin with Rosemary and Tomatoes

Not much of a recipe here, but boy did it taste good. Preheat the oven to 400. Take a ~1 lb pork tenderloin, pat it dry, cut the silver skin off ever so delicately. Coat with olive oil, and apply salt and pepper to the outside, put it in an hot, ovenproof saute pan. Cook each side for 3-4 minutes getting good color. Add a couple of sprigs of rosemary (from your garden of course), and throw in a few cherry tomatoes. Throw the whole pan in the oven until the internal temperature of the pork registers 140, approximately 10-15 minutes. Remove from oven and let rest for 10 minutes, slice and enjoy.

My garden helper!