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Ingredientes
- Â Â Olive Garden shares its version of pork dish served in restaurants
- 4 x 8- to (10-oz) pork tenderloins
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 c. extra-virgin extra virgin olive oil (divided)
- 4 Tbsp. chopped garlic (about 12 medium cloves)
- 4 Tbsp. chopped fresh rosemary
- 2 Tbsp. chopped fresh parsley
- 1 c. veal demi-glace (see note)
Direcciones
- Sprinkle the tenderloins with salt and pepper. Brush each tenderloin with 2 Tbsp. extra virgin olive oil. Mix garlic, rosemary and parsley and sprinkle proportionately over tenderloins. Cover and marinate in the refrigerator for at least 2 hrs or possibly till ready to serve.
- Heat a grill on medium-high heat (or possibly preheat broiler to medium high). Cook on warm grill about 7 min per side or possibly till the pork reaches an internal temperature of 165 degrees on a meat thermometer.
- While pork is cooking, heat demi-glace to simmering. When pork is cooked, remove from heat and pour the demi-glace over the tenderloins, dividing proportionately.
- Serve with oven-roasted potatoes or possibly garlic mashed potatoes.
- Note: Veal demi-glace can be made by mixing3/4 c. of water with a package of Demi-Glace Gold by More Than Gourmet. Available at specialty grocery stores such as Burlingame Grocery, Elephants Delicatessen or possibly Pastaworks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 162g | |
| Calories 1048 | |
| Calories from Fat 974 | 93% |
| Total Fat 110.25g | 138% |
| Saturated Fat 15.93g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1181mg | 49% |
| Potassium 299mg | 9% |
| Total Carbs 19.37g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 0.36g | 0% |
| Protein 2.85g | 5% |
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