Ingredients

• 2 tablespoons each of Dijon mustard, barbecue sauce and olive oil
• 1 teaspoon dried rosemary
• Salt and freshly ground pepper
• 16 ounce pork tenderloin, halved and butterflied

Instructions

1. In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
2. Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
3. Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.