3 Steeple Street: Grilled Pork Tenderloin with Red Wine, Demi-Glace and Rosemary Sauce

Serves: 4

Ingredients:
2 pork tenderloins, about 1 pound each
1 cup red wine
2 ounces demi-glace (found at your local specialty food market, or substitute reduced beef stock)
1 tablespoon extra virgin olive oil
1⁄2 teaspoon chopped garlic
1⁄2 tablespoon chopped fresh rosemary
2 tablespoons butter

Procedure:
Trim the pork tenderloin well. Season with salt and pepper. Charcoal grill, turning frequently, for 8-12 minutes (155 degrees taken with a meat thermometer). Meanwhile, heat olive oil in sauté pan. Add garlic and sauté until golden. Add red wine and demi-glace. Simmer for 5 minutes; sauce will begin to thicken. Add
fresh rosemary, let simmer for another 2 minutes and finish by adding whole butter and whisking well to incorporate. Slice each tenderloin and fan equally on four plates. Add the sauce.

Restaurant: 3 Steeple Street,Providence, RI, USA
Recipe Type: Authentic

Submitted By: Julie and Bill Nahas, Restaurant Owner
Recipe Author: Chef Julio Quinonez
Recipe Source: http://res.providencejournal.com/marketplace/special-sections/assets/files/1018_dining_guide.pdf

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