Grilled Pork Tenderloins With Rosemary Pesto

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Southern Living

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Ingredients

6 to 10 fresh rosemary sprigs

1/4 cup chopped walnuts

2 tablespoons Creole mustard

3 garlic cloves, chopped

1/2 cup olive oil, divided

4 (1/2- to 3/4-pound) pork tenderloins

1/8 teaspoon salt

1/8 teaspoon black pepper

Garnish: fresh rosemary sprigs

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