Grilled Pork Tenderloin with Chianti Demi Glace and Prosciutto Grilled Asparagus Recipe

Marinate the Pork

In a bowl, mix olive oil, garlic powder, salt, black pepper, and chopped rosemary. Rub this mixture all over the pork tenderloin and let it marinate for at least 30 minutes.

Grill the Pork

Preheat the grill to medium-high heat. Grill the marinated pork tenderloin for about 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F (63°C). Let it rest for 5 minutes before slicing.

Prepare the Demi Glace

In a saucepan, combine Chianti wine and shallots. Bring to a boil, then reduce heat and simmer until reduced by half. Add beef stock and thyme, simmer until the sauce thickens slightly, about 15-20 minutes. Stir in butter until melted and smooth.

Prep the Asparagus

Trim the ends of the asparagus and wrap each spear with a slice of prosciutto. Drizzle with olive oil and season with salt and pepper.

Grill the Asparagus

On the grill, cook the prosciutto-wrapped asparagus for about 5-7 minutes, turning occasionally, until the asparagus is tender and the prosciutto is crispy.