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Pork Filettino


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  • 4 pork tenderloins - (8 to 10 oz ea)
  • 8 tablespoons extra-virgin olive oil
  • 4 tablespoons minced garlic
  • 4 tablespoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • Store-bought veal demi-glace (optional)


Servings 4


Step 1

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. Serve with veal demi-glace if desired.

This recipe yields 4 servings; trace of carb grams per serving.

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