Two pork tenderloins (about 2 lbs. ea.)trimmed and each tied like a roast to even the thickness. In a small bowl, stir together the oil, mustard, rosemary and salt. Brush the mixture over the pork. Sprinkler the tenderloins on all sides with the pepper (I add the pepper in with the rest of the ingredients). Cover and refrigerate until ready to cook, up to 4 hours. 2. Place the grill rack or broiler pan 4" from the heat. Prepare a medium hot charcoal fire or preheat a gas grill or the broiler
2
Grill or broil the pork, turning it with tongs so that it is browned on all sides and the meat feels springy when pressed, about 15 to 20 minutes, according to thickness. The pork should be pink and juicy when cut, and a meat thermometer inserted in the center should read 150 to 155 degrees. Do not over cook the pork. Transfer the pork to a cutting board and cover with foil. The temperature will continue to rise 5 to 10 degrees as the meat rests.
3
Remove the strings and carve the pork into 1/2 inch thick diagonal slices. Fan on a serving platter. Serve warm or at room temperature. Serves 6 to 8.
