2 tablespoons dijon mustard 2 tablespoons barbecue sauce 2 tablespoons olive oil 1 teaspoon dried rosemary salt and freshly ground pepper 16 ounces pork tenderloin --halved and butterflied In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper. 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) 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. Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
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