Rosemary Griller Pork Tenderloin

• 1 garlic clove, pressed
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon chopped fresh rosemary*
• 1/2 teaspoon pepper
• 2 pounds pork tenderloin
• 1/2 lemon
• Sauteed Garlic Spinach
• Two-Cheese Grits

1. 1. Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add pork, turning to coat, and seal bag. Chill 1 to 24 hours.
2. 2. Preheat grill to 350u0b0 to 400u0b0 (medium-high). Remove pork from marinade, discarding marinade.
3. 3. Grill pork, covered with grill lid, over 350u0b0 to 400u0b0 (medium-high) heat 8 to 10 minutes on each side. Transfer pork to a large piece of aluminum foil. Squeeze juice from lemon over pork; fold foil around pork, covering pork completely. Let stand 10 minutes. Serve with Sauteed Garlic Spinach and Two-Cheese Grits.
4. *Fresh thyme, cilantro, or oregano may be substituteRos

garlic, olive oil, mustard, honey, salt, fresh rosemary, pepper, pork tenderloin, lemon, garlic, grits

Taken from www.epicurious.com/recipes/member/views/rosemary-griller-pork-tenderloin-1279014 (may not work)