Pork Ten­der­loin in Milk

(serves 4)

1 pork tenderloin
2 sprigs rosemary
2 small onions, quartered
6 cloves gar­lic, peeled and squished slightly
2 cups whole milk
salt and pepper

Now line a 9x13 dish with alu­mini­um foil and lay the rose­mary in the cen­ter. Then lay the ten­der­loin across it, sur­round with the onions and gar­lic, and pour over the milk. Salt and pep­per, and roast in the oven at 425 degrees for 35–40 min­utes, depend on how done you like it. Roast­ed, that’s all it takes.