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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
4 8-10 ounces 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
veal demi glace sauce
2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoon rosemary, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt
4 teaspoons parsley, chopped
1/2 cup Romano cheese
Prepare the tenderloins by thawing if frozen, then rinsing with water. Sprinkle them with salt and pepper on all sides. Then, in a large resealable bag, combine the olive oil, rosemary, garlic and parsley. Add the pork tenderloins to the bag. Squeeze out excess air and seal. Shake well to marinate the tenderloins. (If you can't fit all 4 tenderloins in one bag, add half of the
ingredients to each bag, and place 2 tenderloins in each bag.)
Then, place the bag with the tenderloins in the refrigerator to marinate for at least 2 hours. Occasionally, take out the bag and shake it briefly.
While the meat marinates, peel the potatoes and dice them into 1/2 inch pieces. Then core and seed the peppers, using a sharp knife to remove the seeds and the white pith from the inside. Dice the pepper skin into 1/2 inch pieces. Then in a small mixing bowl, add the olive oil, rosemary, salt and pepper. Stir well to mix and combine. Add the potatoes and peppers to the mixture and stir briefly, just to combine. Then cover the bowl tightly with plastic wrap. Place it in the refrigerator until the pork tenderloins are ready.
After the meat is done marinating, preheat an outdoor or indoor grill until hot. Also preheat the oven to 350 degrees. When it is hot, remove the tenderloins, from the bag and quickly shake up excess marinade. Then place the tenderloins onto the grill.
Also remove the potatoes from the fridge. Transfer them, oil, vegetables and all, to a large baking dish. Then place them in the preheated oven for about ten minutes or until the potatoes are fork tender.
Place a meat thermometer into one of the tenderloins. They should cool until the internal temperature is about 165 degrees. When the tenderloins are done cooking, remove them to a paper towel lined plate.
When the potatoes are done cooking, remove the baking dish and sprinkle the potatoes with parsley and Romano cheese.
Place one cooked pork tenderloin on the side of a dinner plate and place about 1/4 portion of the oven-roasted potatoes on the other side. Place the demi-glace sauce in a medium saucepan and heat over high heat, while stirring, until very hot. Repeat with the remaining ingredients to make 4 plates in all.
Once the glaze is hot, pour a portion of it over each pork tenderloin. Garnish each plate with fresh rosemary, and serve immediately. Makes 4 servings.
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ITALIAN GRILLED PORK TENDERLOIN AND PARMSEAN ROASTED POTATOES
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
4 8-10 ounces 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
veal demi glace sauce
2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoon rosemary, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt
4 teaspoons parsley, chopped
1/2 cup Romano cheese
Prepare the tenderloins by thawing if frozen, then rinsing with water. Sprinkle them with salt and pepper on all sides. Then, in a large resealable bag, combine the olive oil, rosemary, garlic and parsley. Add the pork tenderloins to the bag. Squeeze out excess air and seal. Shake well to marinate the tenderloins. (If you can't fit all 4 tenderloins in one bag, add half of the
ingredients to each bag, and place 2 tenderloins in each bag.)
Then, place the bag with the tenderloins in the refrigerator to marinate for at least 2 hours. Occasionally, take out the bag and shake it briefly.
While the meat marinates, peel the potatoes and dice them into 1/2 inch pieces. Then core and seed the peppers, using a sharp knife to remove the seeds and the white pith from the inside. Dice the pepper skin into 1/2 inch pieces. Then in a small mixing bowl, add the olive oil, rosemary, salt and pepper. Stir well to mix and combine. Add the potatoes and peppers to the mixture and stir briefly, just to combine. Then cover the bowl tightly with plastic wrap. Place it in the refrigerator until the pork tenderloins are ready.
After the meat is done marinating, preheat an outdoor or indoor grill until hot. Also preheat the oven to 350 degrees. When it is hot, remove the tenderloins, from the bag and quickly shake up excess marinade. Then place the tenderloins onto the grill.
Also remove the potatoes from the fridge. Transfer them, oil, vegetables and all, to a large baking dish. Then place them in the preheated oven for about ten minutes or until the potatoes are fork tender.
Place a meat thermometer into one of the tenderloins. They should cool until the internal temperature is about 165 degrees. When the tenderloins are done cooking, remove them to a paper towel lined plate.
When the potatoes are done cooking, remove the baking dish and sprinkle the potatoes with parsley and Romano cheese.
Place one cooked pork tenderloin on the side of a dinner plate and place about 1/4 portion of the oven-roasted potatoes on the other side. Place the demi-glace sauce in a medium saucepan and heat over high heat, while stirring, until very hot. Repeat with the remaining ingredients to make 4 plates in all.
Once the glaze is hot, pour a portion of it over each pork tenderloin. Garnish each plate with fresh rosemary, and serve immediately. Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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