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3 lb pork tenderloin
1 cup beer
1/2 cup honey
1/2 cup Dijon mustard
1/4 cup vegetable oil
1 tablespoons onion powder
1 tablespoon garlic powder
1-1/2 teaspoon rosemary leaves crushed
1 teaspoon salt
1/4 teaspoon black pepper
Place pork in ziplock bag with all ingredients and marinate in refrigerator for at least an hour. Bake, grill or broil at 350° for 30 minutes per pound until 160° internal temperature. Baste occasionally. Heat left over marinade for gravy. 8-10 servings.
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