2-3 lb pork tenderloin
6 cloves garlic, peeled
1 T oregano
¼ cup olive oil
¼ cup lemon juice
2 garlic cloves, minced
1 T thyme
salt
pepper
With a sharp knife, make slits or pockets in the pork loin -- one for every whole garlic clove. Insert the whole cloves and pinch of oregano into each slit. Set aside. In medium bowl, combine oil, lemon juice, minced garlic, thyme, and salt and pepper to taste. Mix well. Pour over pork loin and refrigerate 6-24 hours. Preheat oven to 350. Place pork in a foil lined baking dish. Bring foil up and tent. Bake for 1-1/2 hours, or until pork is tender and juices run clear. Remove from oven and let stand 10 minutes or so. Cut into slices and serve.
Tomorrow's Daily Special: Quick Sticky Buns
