Source: Olive Garden

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-glac?/p>

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-glac?and pour over pork. Garnish with fresh rosemary. Serve with Olive Gardens Oven-Roasted Potatoes.

Serves 4.