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