Rinse pork tenderloin, then rub with olive oil, crushed rosemary & garlic. Sprinkle lightly with salt & pepper. Place in heavy oven-safe frying pan and roast at 425 degrees for 20-25 minutes.
When tenderloin is done, place on cutting board to rest. Make gravy by adding 1 can beef or chicken broth to the drippings in the frying pan, whisking in any bits that have stuck to the pan. Add a small amount of corn starch, mixed with water, to thicken.
Serve with boiled small potatoes and steamed green vegetables or a salad (as shown).