The Olive Garden Italian Pork Tenderloin
List of Ingredients
The Olive Garden Italian Pork Tenderloin
Pork tenderloins marinated in extra-virgin olive oil and fresh rosemary and
served with oven-roasted potatoes. (Adapted for home chefs like you)
Pork Tenderloin:
4 8-10 oz. pork tenderloins
8 tbsp. extra-virgin olive oil
4 tbsp. garlic, minced
4 tbsp. fresh rosemary, chopped
1/2 tsp. salt
1/2 tsp. black pepper
Veal demi glace
Potatoes:
2 medium baking potatoes
4 tbsp. olive oil
1 medium green pepper
1 medium red pepper
1/2 tsp. salt
2 tsp. rosemary, chopped
1 tsp. garlic, minced
1/2 tsp. salt
4 tsp. parsley, chopped
1/2 cup Romano cheese
Pork:
-Sprinkle tenderloins 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°.
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° for ten minutes or until potatoes are fork tender. Sprinkle
potatoes with parsley and Romano cheese.
How 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.
Recipe
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