Pork Tenderloin With Sweet And Hot Mustard

• 4 pork tenderloins, about 8 ounces each
• 4 tablespoons olive oil
• 1/4 tablespoon sherry vinegar
• 1/2 cup sweet and hot mustard
• 4 cloves garlic, peeled and quartered
• Freshly ground black pepper, to taste

1. Wash and trim excess fat from tenderloins and dry.
2. Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
3. Place tenderloins in marinade, turning to coat both sides.
4. Cover and refrigerate at least 2 hours or overnight.
5. To cook, heat broiler and cover broiler pan with 2 layers of aluminum foil.
6. Arrange tenderloins on foil and broil for 10 minutes on one side.
7. Baste, turn and baste again and broil for 5 to 10 minutes longer, until tenderloins are barely pink in center.
8. Boil remaining marinade.
9. Slice tenderloins and pour marinade and pan juices over slices.
10. Serve with polenta.

pork tenderloins, olive oil, sherry vinegar, sweet, garlic, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1655 (may not work)