Lemon Garlic Pork Tenderloin

Make paste of 2 clove garlic, crushed 2 teaspoons olive oil 1 teaspoons lemon zest 1 teaspoon chopped fresh rosemary or 1/2 tsp dry 1 teaspoon coarse kosher salt ¼ teaspoon freshly ground pepper 1 1-pound pork tenderloin, preferably with no salt added solution Refrigerate 30 minutes Sear in ghee Make pan sauce from fond, shallots