Instructions: Sprinkle the tenderloins with salt and pepper. Brush each tenderloin with 2 tablespoons olive oil. Mix garlic, rosemary and parsley and sprinkle evenly over tenderloins. Cover and marinate in the refrigerator for at least 2 hours or until ready to serve.

Heat a grill on medium-high heat (or preheat broiler to medium high). Cook on hot grill about 7 minutes per side or until 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 evenly.

Serve with oven-roasted potatoes or garlic mashed potatoes.

Note: Veal demi-glace can be made by mixing3/4 cup 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 Pastaworks.

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