PORK TENDERLOIN WITH MUSTARD, HONEY AND ROSEMARY

1 pound pork tenderloin trimmed or medallions
2 tablespoons Colman's prepared mustard
2 tablespoons honey
2 (4-inch) sprigs of fresh rosemary, stems removed and needles crushed slightly to release flavor (or 1 tablespoon dried rosemary)
2 tablespoons olive oil
1 tablespoon black pepper
1 teaspoon salt

Combine mustard, honey, rosemary, salt, pepper and olive oil in a shallow dish large enough to hold the pork tenderloin. Add the tenderloin, turn to coat, and marinate for a minimum of one hour.

WHEN READY TO COOK:
Grill or broil the pork until golden brown and firm to the touch, about 12 to 15 minutes total cooking time.

Cut on the diagonal into thin slices and serve with your favorite pasta and vegetables.

Makes 4 servings
Source: Colman's Mustard