Ingredients

• Grated zest of 1 lemon
• Juice from 2 lemons
• 1/4 cup extra virgin olive oil, plus more for oiling the grill
• 2 garlic cloves pressed through a garlic press
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon Dijon mustard
• 1 pork tenderloin (about 1 pound)
• For the honey mustard sauce:
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons dry white wine (e.g., sauvignon blanc)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar

Serves 4