1 pork tenderloin -- cut into 2-3" round
medallions 2 garlic cloves -- sliced
1 teaspoon crushed and chopped rosemary
10 asparagus spears
Trim the pork tenderloin of fat, then cut into the medallions. Make small slits in each medallion with sharp knife, then slip a slice of garlic into each slit. Sprinkle with a little of the rosemary, and grill. Meanwhile, put the asparagus in a second health grill pan, with just enough water to fill the grooves. Cover and steam until the asparagus is crisp-tender.
No comments:
Post a Comment