Rosemary

I rarely use and have no clue why I have 2 enormous bushes of it. I used to have a tree, maybe 5 feet tall that was a good 15 years old. But then I neglected it and it died. I have its skeleton hanging on my wall. Poor thing. My best rosemary recipe is pork tenderloin with garlic and fennel.

Grilled pork tenderloin

2 pork tenderloins, 1 TB lemon zest (just the yellow not the bitter white pith—why do they have to tell you that every single time? I know this already), 1 TB chopped rosemary, 

2 TB finely chopped garlic and 2 tsp fennel seeds crushed. 

Dump the whole mess, including pork, into a bowl with olive oil and a lot of pepper. Let that marinate for a few hours, heat your grill to really really hot and slap them onto the direct flame. Let them roast until they are brown on one side, flip ’em over and let that happen to the other side. 

Take them off and let them rest for 10 minutes. Slice and serve.