Herb Roasted Pork with Mustard Sauce

1 pound pork tenderloin
1/2 cup honey Dijon mustard, divided**
1 tablespoon dried rosemary
1/2 cup chicken broth
1 cup frozen pearl onions**

Oven at 400 degrees F.

Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with about half the rosemary. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and rosemary. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.

**Note-If you don't have honey dijon just use half honey and half dijon-or a combo to your liking.

**Note-If you don't have pearl onions feel free to substitute regular chopped onions.