2lb. pork tenderloin (I substituted chops as they were on sale)
3 T. Wildtree Garlic Grapeseed Oil
3 T. Wildree Lemon Rosemary Blend
Place all ingredients in a large Ziploc bag, seal and shake to combine. Label bag and place in the freezer.
Remove from freezer a day before serving. Bake for 30-40 minutes at 375 degrees.
Served here with skillet potatoes, beets and sauteed asparagus with almonds.