Season the slices of pork tenderloin.
Wash rosemary under running water. Strip off the needles, then finely cut them.
Roll the slices of pork with rosemary. Heat the frying pan, pour olive oil. Brown the meat until golden.
Wrap the meat in a double layer of foil. Then let it rest for 10 minutes.
Before placing the pork on a wire rack or in a frying pan, let it rest for half an hour. The meat will fry more evenly.
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