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-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 degrees F.
Heat demi-glace and pour over pork. Garnish with fresh rosemary. Serve with Olive Garden's Oven-Roasted Potatoes.
Source: Olive Garden