Butterflied Mustard Garlic Pork

• 1 lb pork tenderloin
• 3 tablespoons grainy mustard
• 1 tablespoon vegetable oil
• 1 tablespoon rice vinegar
• 2 teaspoons brown sugar, packed
• 2 teaspoons sesame oil
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 2 garlic cloves, minced

1. Trim any fat from the pork.
2. Cut lengthwise almost but not all the way through.
3. Open like a book.
4. In a large shallow dish, combine the mustard, vegetable oil, vinegar, sugar, sesame oil, salt, pepper and garlic.
5. Remove 2 tablespoons of the marinade and set aside.
6. Place the pork in the remaining marinade, turning to coat.
7. Let stand for 10 minutes.
8. Place on a greased grill over medium-high heat.
9. Close the lid and grill, turning once and brushing with the reserved marinade, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes.
10. Transfer to a cutting board.
11. Tent with foil and let stand for 5 minutes before serving.

pork tenderloin, grainy mustard, vegetable oil, rice vinegar, brown sugar, sesame oil, salt, ground black pepper, garlic

Taken from www.food.com/recipe/butterflied-mustard-garlic-pork-322339 (may not work)