Monday, October 22, 2012

Day 22 ~ Lemon Rosemary Pork Tenderloin for the Freezer

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. 

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