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Pork Filletino
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4 (8 to 10-ounce) pork tenderloins
8 tablespoons extra-virgin olive oil
4 tablespoons garlic, minced
4 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Store-bought veal demi-glace (optional)
Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately two hours.
Cook on a hot grill until internal temperature reaches 165°F. Serve with veal demi-glace if desired. This dish -- an Olive Garden restaurant specialty -- is traditionally served with roasted potatoes.
Makes 4 servings. Trace of carbs per serving.
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