Rosemary Pork Tenderloin

Ingredients

• 1/2 cup good olive oil
• 1/2 cup red wine vinegar
• About 1/4 cup fresh parsley leaves
• About 1/4 cup fresh rosemary, leaves stripped and lightly crushed
• 3 tablespoons coarse grain mustard
• 1 tablespoon dry mustard
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon ground pepper
• Juice of 1 lemon
• 2 pork tenderloins (1 1/2 to 2 pounds each)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes - will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)
• Buttermilk biscuits, cut in half and toasted, for serving

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