2 tablespoons of Dijon mustard.
2 tablespoons of barbecue sauce.
2 tablespoons of olive oil.
1 teaspoon of dried rosemary.
Salt and freshly ground black pepper.
16 oz pork tenderloin, halved and butterflied.
In a shallow non-reactive dish, combine the Dijon mustard, barbecue sauce and olive oil. Season with the dried rosemary, salt and black pepper.
Turn the butterflied pieces of pork tenderloin in the mixture and marinate for 45-50 minutes.
Preheat your grill or broiler and broil for 7 minutes a side only.
Allow the tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.