| 1 | Preheat oven to 400 degrees. |
| 2 | Line a baking try with foil, spray with cooking spray and place in oven. |
| 3 | Remove fat from pork and butterfly the meat. |
| 4 | Cut it nearly in half lengthwise. |
| 5 | Open the pork and lay flat like a book. |
| 6 | Pound it flat with the palm of the hand or the bottom of a skillet. |
| 7 | Chop rosemary if using fresh. |
| 8 | Rub pork with olive oil and sprinkle rosemary on both sides. |
| 9 | Remove baking tray from the oven and place pork on hot tray. |
| 10 | Return to oven and roast 15 minutes. |
| 11 | Remove and let sit 5 minutes, then carve. |
| 12 | nutritional info: 186 cal; 28g pro, 1g carb, 7g fat |
| 13 | recipe by : |
