1 pork tenderloin — cut into 2-3″ round
medallions 2 garlic cloves — sliced
1 teaspoon crushed and chopped rosemary
10 asparagus spears
Water
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. http://www.qvc.com/ MC formatting by bobbi744@acd.net ICQ#2099532