Asian Rosemary Pork

• 4 pounds lean pork tenderloins
• 4 tablespoons rosemary
• salt, to taste
• fresh cracked black pepper, to taste
• Sauce:
• 1/2 cup catsup
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 3 cloves garlic, chopped

1. 1.Season the pork tenderloins with salt and pepper to taste.
2. 2.Sprinkle the rosemary over the pork and gently rub it in.
3. 3.Place the pork tenerloins on your grill over medium to medium high heat and grill for 5 minutes on each side.
4. 4.Mix the remaining ingredients to make a basting sauce.
5. 5.After the first ten minutes on the grill, begin basting the pork every five minutes or so until done--total time depends on the thickness of your meat. You want the meat just barely well done--try not to overcook, because it can become too dry.
6. 6.Remove the meat when done, let rest for a few minutes and then slice into medallions.
7. 7.Serve the remaining basting sauce on the side as an accompaniment to the pork.

lean pork, rosemary, salt, black pepper, catsup, soy sauce, honey, garlic

Taken from www.epicurious.com/recipes/member/views/asian-rosemary-pork-1224088 (may not work)