Directions

1. Remove the silverskin on the tenderloins with a sharp knife.
2. In a medium bowl, whisk together the mustards, honey, rosemary, garlic, orange zest, salt, and pepper until well combined.
3. Place the pork tenderloins in a 1-gallon resealable bag and pour in half of the marinade.
4. Seal and refrigerate the pork for at least 1 hour and up to 8 hours to marinate. Cover and refrigerate the remaining marinade separately.
5. Preheat the grill to 450 F (high heat). Clean and oil the cooking grate, then close the lid and allow the grill to preheat fully.
6. Remove the pork from the marinade and discard the used marinade.
7. Grill the tenderloins for 15 to 20 minutes, turning and rotating every 5 minutes so all sides brown evenly. The pork is done when golden and crisp on the outside and the internal temperature reaches 145 F.
8. Remove the tenderloins from the grill and transfer them to a carving board. Brush with the unused marinade, then let rest for 10 minutes before slicing.
9. While the pork is resting, toss the asparagus in a large bowl with olive oil and season with salt and pepper.
10. Grill the asparagus for 3 to 5 minutes, turning often, until crisp-tender and lightly charred.
11. Slice the pork tenderloins and serve with the grilled asparagus. Enjoy!