Rosemary Grilled Pork Tenderloin

Ingredients

• 2 tablespoons dijon mustard 
• 1 teaspoon rosemary fresh chopped
• 6 servings sautéed garlic spinach 
• 1  garlic clove pressed
• 6 servings two-cheese grits 
• 2 tablespoons honey 
• 0.5  optional: lemon 
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 2 pounds pork tenderloin 
• 1 teaspoon salt 

Equipment

• grill
• aluminum foil
• ziploc bags

Directions

1. Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients.
2. Add pork, turning to coat, and seal bag. Chill 1 to 24 hours.
3. Preheat grill to 350 to 400 (medium-high).
4. Remove pork from marinade, discarding marinade.
5. Grill pork, covered with grill lid, over 350 to 400 (medium-high) heat 8 to 10 minutes on each side.
6. Transfer pork to a large piece of aluminum foil. Squeeze juice from lemon over pork; fold foil around pork, covering pork completely.
7. Let stand 10 minutes.
8. Serve with
9. Sauted Garlic Spinach and Two-Cheese Grits.
10. *Fresh thyme, cilantro, or oregano may be substituted.