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Grilled pork tenderloin served with roasted
potatoes and veal demi-glace.
Pork Filettino with
Oven Roasted Potatoes
- Pork Tenderloin:
- 4 (8 to10-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
-
- Oven Roasted Potatoes:
- 2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoons rosemary, chopped
1 teaspoon garlic, minced
1/2 teaspoon slat
4 teaspoon parsley, chopped
1/2 cup Romano cheese
-
- Store-bought veal demi-glace
- 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 (75°C).
- For Oven Roasted Potatoes: Peel potatoes
and dice into 1/2-inch pieces. Core and seed peppers and dice
into 1/2-inch pieces. Set aside.
- Mix olive oil, rosemary, salt and pepper
in a bowl.
- In a small baking pan, toss potatoes and
peppers with the oil and herb mixture.
- Bake at 350°F (175°C) for ten
minutes or until potatoes are fork tender.
- Sprinkle potatoes with parsley and Romano
cheese.
- To serve, place one cooked pork tenderloin
on the side of a dinner plate and oven roasted potatoes on the
other side. Heat demi-glace sauce and pour over pork. Garnish
with fresh rosemary to finish.
Serves 4.
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