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

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°F (75°C).
3. 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.
4. Mix olive oil, rosemary, salt and pepper in a bowl.
5. In a small baking pan, toss potatoes and peppers with the oil and herb mixture.
6. Bake at 350°F (175°C) for ten minutes or until potatoes are fork tender.
7. Sprinkle potatoes with parsley and Romano cheese.
8. 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.