Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boneless pork
Tenderloin

--------------------------MARINADE-------------------------------
1 ts Salt, freshly ground
Pepper
1 Bay leaf
4 Cloves garlic, minced
3 Leaves sage, (fresh if
Possible), chopped
3 tb Fresh lemon juice
2 tb Red wine vinegar
1/2 c Dry vermouth
1/2 ts Hot chili oil
1 ts Oriental sesame oil

Time: 02:00

Marinate pork in above ingredients overnight. Reserve marinade for
sauce. Use a grill with a lid and build a small fire with hard wood.
(Fruitwood gives an especially nice flavor.) Sear roast until brown.
Let fire die down and then continue to grill with lid on. Turn roast
occasionally and grill approximately 1 hour (depending on fire) or
until just beyond pink in the center. Place pork on platter and
cover with foil to keep warm. Quickly make sauce by bringing marinade
to boil in small non-aluminum pan. Add 1/2 cup water and boil 3
minutes. Reduce heat and add:

2 Tbs. Calvert's Cedar Street Bumpy Beer Mustard 2 Tbs. capers 2 Tbs.
fresh parsley, chopped

Lower heat to simmer and whisk in 6 Tbs. cold sweet butter. Slice
and top rounds with sauce.

Source: Calvert's Mustard Cookbook

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