Rosemary Lemon Pork Tenderloin

Ingredients

• 3 tbsp. Dijon mustard
• 2 tbsp. olive oil and more for brushing
• ½ tbsp chopped fresh Rosemary or 1 tbsp. dried
• 1 tbsp. honey
• 1 tsp. lemon zest
• ¾ tsp salt
• 2 pork tenderloins about 1 pound each
• 2 lemons quartered and seeded

Directions

1. In a shallow bowl whisk together all but the pork and lemons.
2. Pour into a zip-top bag and add the pork.
3. Refrigerate at least 4 hours and overnight if possible.
4. Keep turning the marinade bag with the pork in it.
5. Preheat grill to medium heat.
6. Brush lemons with oil.
7. Remove the pork from the marinade and grill, turnng occasionally, about 20 minutes for the pork and 8 minutes for the lemon quarters.
8. Turn the lemon halfway through only having the cut edge on the grate. (Hint: make the lemons when you begin the pork so they have time to cool down before the top squeezing.)
9. Transfer tenderloins to cutting board and rest for 5 minutes.
10. Carve crosswise.
11. Squeeze the lemons over the top of the pork.

Serving suggestion

Serve with crispy parmesan potatoes.

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