Pork Filettino

4 (8 to10-ounce) 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
Store-bought veal demi-glace (optional)

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°F. Serve with veal demi-glace if desired. This dish -- an Olive Garden restaurant specialty -- is traditionally served with roasted potatoes. We've found it's superb served with Zucchini Gratin.

Makes 4 servings. Trace of carbs per serving.