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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
Store-bought veal demi-glace

1. Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately two hours.
2. Cook on a hot grill until internal temperature reaches 165* (74*C).

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

1. Peel potatoes and dice into 1/2-inch pieces. Core and seed peppers and dice into 1/2-inch pieces. Set aside.
2. Mix olive oil, rosemary, salt and pepper in a bowl.
3. In a small baking pan, toss potatoes and peppers with the oil and herb mixture.
4. Bake at 350*F (175*C) for ten minutes or until potatoes are fork tender.
5. Sprinkle potatoes with parsley and Romano cheese.
6. 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.