Today I'm sharing my slight adaptaton of one of Olive Garden's main dish recipes....Pork Filettino. The pork is juicy and tender and the veggies are sweet and delicious after being roasted. If the weather is cooperating, go ahead and grill the pork outside; if not, use a stovetop grill. It works great!
This recipe delivers a lot of flavor, without using a ton of ingredients. And you can have it on the table in an hour. I added a side of sauteed broccolini with lemon and garlic to round out the meal.....DELICIOUS!!
Here are all the ingredients that you'll need.
Pork Filettino (serves 4)
1 1/2 - 2 pounds pork tenderloin
8 garlic cloves, chopped
4 tblsp. chopped fresh rosemary
2 tblsp. chopped fresh sage
3/4 cup extra-virgin olive oil
Kosher Salt and ground black pepper
4 medium Russet potatoes, scrubbed and cut into 1" pieces
2 small or 1 lg. red bell pepper, cut into 1" pieces
2 small or 1 lg. green bell pepper, cut into 1" pieces
First, gather the garlic, rosemary, sage, olive oil, salt, and pepper and mix them together in a bowl. This is your marinade.
Now, take the pork out of the refrigerator and place into a resealable plastic bag with half of the marinade. Seal the bag, squish it all around, and let sit, at room temperature, for 30 minutes.
Next, place the potatoes, peppers, and other half of the marinade into a bowl and toss to coat everything well. Let sit for about 15 minutes. Meanwhile, preheat your oven to 375 degrees.
When oven is preheated, place the veggies on a sheet pan and roast for around 30 minutes, or until the potatoes are tender and everything has gotten some brown on the edges. (You can turn the temp. up a little if they aren't browning.)
While the veggies are roasting, preheat your grill on medium-high for several minutes. Grill the pork about 4-5 minutes on each of the four sides, until the temperature is between 145-150 on an instant-read thermometer. Let the meat rest, lightly tented with foil, for about 10 minutes before slicing and serving. Enjoy!!
For printable recipe see here.