1/2 c. olive oil
1 clove garlic
3 fresh sprigs rosemary
2 (1 lb.) pork tenderloins

Combine olive oil and garlic in jar. Cover and let stand overnight. Pour olive oil into baking dish. Add rosemary. Place pork in dish and turn to coat all sides. Set pork aside at room temperature to marinate for 1 1/2 hours, turning occasionally. Prepare barbecue grill. Transfer pork to grill and cook, basting occasionally with remaining marinade, about 12 to 15 minutes, turning frequently. Slice into medallions. Serve with Apple-Sweet Potato Puree. Spoon puree onto plates. Top with pork and serve.

Pork can also be broiled. Tie two 1/8-inch thick slices of pancetta lengthwise onto tenderloins and marinate according to recipe instructions. Cook pork in preheated broiler 6 inches from heat source, about 15 to 20 minutes, turning frequently. Serves 6.