Pork Tenderloin

This is an  easy piece of meat, one that I have often sniffed at, skeptically, and avoided.
Was it the cost? The strange shape?

For some reason I slipped it in my shopping cart. 

Season a pork tenderloin (1-2 lbs) or two with garlic salt, pepper, sprinkle with dried or
chopped fresh rosemary.  Grate the zest of one small lemon over it.  Let sit on your counter for
an hour to absorb the seasonings.  Place, fat side down, on a tin foil lined roasting pan,  in a 400 degree oven for thirty minutes.  Remove from oven, turn fat side up, return to oven and bake until internal temperature reaches 145 degrees.(Five to fifteen minutes).
Remove and let rest, another 5 to 10 minutes.
On your  platter or cutting board, slice cross-wise to thickness you deem fit.  Serve with whatever delights you, macaroni and cheese, ratatouille, roasted vegetables, mashed potatoes.  A dream in seasoning and tenderness.