1/8 cup red wine vinegar 1/4 cup olive oil 1/4 cup water 1 garlic clove, minced 1 Tablespoon gf prepared mustard 1-1/2 teaspoons salt 1/2 teaspoon sugar 1/2 teaspoon basil 1/8 teaspoon pepper One 1-1/4 pound pork tenderloin 1/8 cup honey 1/8 cup gf brown sugar 1-1/2 teaspoons molassas 1-1/2 teaspoons gf prepared mustard 1-1/2 teaspoons olive oil 1 teaspoon gf soy sauce 1/4 teaspoon ground ginger 1/4 teaspoon pepper 1 Tablespoon fresh rosemary, chopped
Directions
Mix together vinegar, 1/4 cup olive oil, water garlic 1 Tablespoon mustard, salt, sugar basil and 1/8 teaspoon pepper. Place pork and mixture into sealable plastic bag. Marinate overnight.
Prepare grill.
Drain pork, discarding marinade. Pat dry with a paper towel.
In a bowl combine all remaining ingredients; mix together.
Rub honey mixture over entire surface of tenderloins and sprinkle with rosemary.
Place tenderloins on grill over medium-hot coals and grill for 10-15 minutes or until cooked through, turning once.
Remove to serving platter, slice tenderloin into medallions. Serve.
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