Recipe: Rosemary and Sage Rubbed Pork Tenderloin

1 Large pork tenderloin 1 large sprig rosemary 4 sage leaves 1 glug hazelnut oil salt and pepper to taste Trim the tenderloin of "silver skin" and rub with hazelnut oil. Salt and pepper the tenderloin, and then chop the rosemary and sage leaves until they basically turn to dust. Sprinkle the "dust" over the tenderloin. Roast in the oven for about 30 minutes at 425 degrees (F). Remove when internal temp = 150 degrees, and LET IT REST for 10 minutes before slicing. This was SO GOOD. I ate it with spinach and black beans cooked with onions and garlic, and a quarter of an avocado with a pinch of salt and lots of lemon juice. What a great meal, and it's 100% slow carb compliant.