Grilled Pork Tenderloin and Rosemary
GRILLED PORK TENDERLOIN AND ROSEMARY
Rub a pork tenderloin with a mixture of Kowalski's Extra Virgin Olive Oil, minced garlic, kosher salt, cracked black pepper and snipped fresh rosemary. Grill over high heat until slightly pink in center (about 20 minutes), turning halfway through. Slice on the diagonal and serve.
Purchase hot from the deli or reheat as much as you need from a bag of frozen mashed potatoes.
SWEET BABY CARROTS
Cook Petite Baby Carrots, available in the Produce Department, according to package directions; drain. Stir into a sauté pan with melted butter and brown sugar; sprinkle with snipped Italian parsley.
TOSSED GREEN SALAD WITH CHOICE OF DRESSING