2 Tbsp olive oil
1 Tbsp Dijon mustard
2 tsp chopped fresh rosemary
1 tsp salt
2 pork tenderloins (about 2 lbs)
1 Tbsp coarsely cracked black pepper
In small bowl, stir together oil, mustard, rosemary and salt. Brush the mixture over the pork. Sprinkle the tenderloins on all sides with the pepper. Cover and refrigerate until ready to cook, up to 4 hours.
Grill or broil the pork, turning it with tongs so that it is browned on all sides and the meat feels springy when pressed, about 15-20 minutes. Transfer pork to a cutting board and cover with foil. Let rest before slicing into 1/2" thick diagonal slices. Serve warm or at room temperature.