2 tablespoons Dijon mustard
2 tablespoons barbeque sauce
1 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
1 pound pork tenderloin, halved, butterflied
1) Combine mustard, barbecue sauce, oil, rosemary, salt, and pepper in a shallow oven-safe baking dish; mix well.
2) Add pork to mixture; turn to coat. Cover and refrigerate 45 minutes.
3) Preheat grill or broiler. Place baking dish in oven or loin directly on grill; cook 7 minutes each side, until no longer pink. Allow pork to rest 10 minutes; slice, and serve.