Honey-Herb Pork

• 1 cup beer or ginger ale
• 1/2 cup prepared mustard
• 1/2 cup honey
• 2 tablespoons canola oil
• 2 tablespoons onion powder
• 1-1/2 teaspoons dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 pork tenderloins (1 pound each)

1. In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Lightly oil the grill rack. Prepare the grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160u0b0, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. If desired, serve with remaining marinade.

ginger ale, mustard, honey, canola oil, onion powder, rosemary, salt, garlic, pepper, pork

Taken from www.tasteofhome.com/recipes/honey-herb-pork/ (may not work)