3 tbsp. Dijon mustard
2 tbsp. honey
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. cardamom
4 sprigs rosemary
1 (2 1/2 lb.) trimmed pork loin

Combine all ingredients except for pork and rosemary in ziplock bag and refrigerate 2 days, turning occasionally. Soak rosemary sprigs in water 10 minutes, then place on medium hot coals. Wipe excess marinade from pork and place pork on grill. Cover leaving some ventilation and cook for approximately 15 minutes on each side. Pork is done when its internal temperature reaches 140 degrees. Let pork rest for 15 minutes before slicing.