Serves 4
2 Tbsp honey
2 Tbsp mustard
Two 4-inch sprigs of rosemary, stems removed, and needles crushed slightly to release flavor
1 tsp salt
1 Tbsp crushed black pepper
1 Tbsp black mustard seeds (optional)
2 Tbsp olive oil
One 16 oz. pork tenderloin, trimmed, silverskin removed, and butterflied
Combine the honey, mustard, rosemary, slat, pepper, and black mustard seeds, and olive oil in a shallow dish large enough to hold the pork tenderloin. Add the tenderloin, turn to coat, and marinate it for at least an hour.
Heat the grill or broiler. Cook the pork until golder brown on all sides and firm to the touch, about 12 to 15 minutes total cooking time. Let the tenderloin rest on the cutting board for a few minutes, cut it on the diagonal into thin slices, and serve.