Olive Garden Pork Filettino
4 pork tenderloins
8 tablespoons extra-virgin olive oil
4 tablespoons fresh garlic, minced
4 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package or jar prepared veal demi-glac�
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 degrees
F.
Heat demi-glac� and pour over pork. Garnish with fresh rosemary.
Serve with Olive Garden�s
Oven-Roasted Potatoes.
Serves 4. Source: The Olive Garden |