3 tbsp. Dijon
2 tbsp. honey
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. cracked black pepper
1/2 tsp. cinnamon
1/2 tsp. ground cardamon
1/2 tsp. ground ginger
2 1/2 lb. boneless pork loin - trimmed
4 sprigs rosemary plus more for decoration

1. Combine everything but the pork, rosemary and salsa and mix well. Place the pork and the marinade in a plastic bag and chill for 2 days, turning occasionally.

2. Light a fire in the grill 30 minutes before using.

3. Soak the rosemary sprigs in water for 10 minutes or more.

4. Place the wet rosemary sprigs on the grill. Wipe most of the marinade off of the pork and place it on the rosemary. Cover, leave the holes in the kettle open and cook for 15 minutes on each side. Let the meat rest under foil for 15 minutes before slicing.

To serve: Place the sliced pork on a platter with fresh rosemary sprigs and pass the salsa.