2 pork tenderloins, trimmed of fat (about 1 1/2 pounds)
1/2 cup beer
3 tablespoons honey
3 tablespoons sesame seeds
3 tablespoons Dijon mustard
4 cloves garlic, minced
1/2 teaspoon black pepper
4 tablespoons fresh rosemary (optional)
Combine beer, honey, sesame seeds, mustard, garlic and pepper. Stir until the honey is combined. Place pork tenderloin in a large resealable bag. Pour marinade over top. Turn to coat. Refrigerator for 6 to 24 hours. Preheat grill. Place tenderloins over medium hot fire and grill for about 20 to 25 minutes or until done. Baste with marinade about half way through cooking time. When tenderloins are done, remove from grill and carve against the grain into thin slices. Serve with rosemary on top.