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.