Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.

Rosemary Pork Tenderloin

prep time: 15
cook time: 30


People still worry about pink pork, but don't get carried away. Trichinosis is killed at 140 degrees, and you can get great medium-rare pork at about 145 degrees. Slightly pink tenderloin is tender and juicy, so don't overdo it!


  • 2 Pork Tenderloins
  • 4 sprigs of rosemary
  • 4 cloves garlic, chopped


Finely chop the garlic and rub it into the tenderloins. Add salt and pepper to taste. Using cooking twine, tie the two tenderloins together with bacon and rosemary sprigs on top. Cook in a 300 degree oven until the internal temperature is 145-150 degrees for medium rare (about 25 minutes).