Pork Tenderloin:

  •   4 small tenderloins

  •   4 garlic cloves

  •   2 tablespoons chopped fresh rosemary

  •   1 tablespoon chopped sage

  •   6 tablespoons extra-virgin olive oil

·           Salt and pepper to taste

·           Store-bought veal demi-glace

Season the pork with the garlic, rosemary, sage, olive oil and salt and pepper. Grill pork approximately 4 to 5 minutes on each side, scoring with diamond-shaped marks. Serve with roasted potatoes.

Roasted Potatoes:

  •   1 1/2 pounds potatoes

  •   4 tablespoons extra-virgin olive oil

  •   8 garlic cloves

  •   2 tablespoons chopped fresh rosemary

·           Salt and pepper to taste

Preheat oven to 450 °F. Wash potatoes, cut in wedges, rinse and dry. Heat oil, add potatoes and seasoning; toss well. Cook 25 to 30 minutes. Shake the pan occasionally.

Place one cooked pork tenderloin on the side of a dinner plate and roasted potatoes on the other side. Heat demi-glace sauce and pour over pork.

Serves 4.