Rosemary-Crusted Pork Tenderloin

Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard".
Adapted from

1/4 cup bread crumbs
2 cloves of garlic, chopped
1 tsp. paprika 
2 tsp. rosemary dry, or 1 tbsp. fresh chopped
Fresh ground pepper
1 tsp. Olive Oil
1 - 1 1/4 lb. pork tenderloin

Preheat Oven to 425*F
Remove silver lining from loin, rub with oil.  On a large plate mix together the bread crumbs, garlic, paprika, rosemary and pepper.  Rub tenderloin with oil, then coat with bread crumb mixture.  Place on rimmed baking sheet and roast until cooked through, 20 to 30 minutes.  Let rest 5 minutes before slicing.