Honey-Rosemary Pork Tenderloin

Damn! I like this. Of course it had honey on it and I love honey. And I love rosemary.
We had it with spinach and rosemary potatoes. I'm pretty sure it was easy...I was going to make the marinade, but D offered, and I said ok. He did the whole grill thing, because I don't know how to use a charcoal grill.

Honey-Rosemary Pork Tenderloin

1 TBSP mustard seeds (D used ground mustard)
1/3 C white wine vinegar
1 TBSP chopped fresh rosemary
2 TBSP honey
1/2 tsp salt
1/4 tsp pepper
1 (1-pound) pork tenderloin, trimmed
Cooking Spray

1. Place mustard seeds in a mortar. Using a pestle, grind until crushed.

2. Combine crushed mustard seeds, vinegar, and next 4 ingredients in a small bowl; stir with a whisk. Place pork in a heavy-duty sip-top plastic bag. Pour vinegar mixture over pork; seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.

3. Prepare grill.

4. Remove pork from bag, discarding marinade. Place pork on grill rack coated with cooking spray. Insert meat thermometer into thickest part of pork. Cover and grill 20 minutes or until meat thermometer registers 160, turning pork occasionally. Remove pork from grill; let stand 10 minutes before slicing.

4 Servings (serving size: 3 oz)

Calories, 187
Fat 4.6
Fiber .04