1 pound pork tenderloin
1/4 cup Dijon mustard
2 1/2 tablespoons Indian River Natural Raw Honey
1/2 teaspoon Kosher or sea salt
1/4 teaspoon black pepper
fresh rosemary sprigs (optional)
Place pork in resealable food storage bag. Combine mustard, honey, salt and pepper in small bowl; add to bag with pork. Seal bag and turn several times to coat pork. Marinate in refrigerator 2 to 4 hours.
Bring pork to room temperature while preheating grill. Sprinkle with additional salt and pepper. Grill pork over medium-high heat 18 to 20 minutes, turning occasionally, until thermometer inserted into thickest part of tenderloin registers 145°F. Let stand 10 minutes before slicing. Garnish with rosemary