Peppercorn Pork Loin with Balsamic-Mustard Gravy

2 lb. Boneless Pork Tenderloin, cleaned
1/4 cup yellow mustard
1/2 cup to 1 cup fresh ground pepper
1 tbsp. basil
1 tsp. salt
1 tbsp. garlic

Balsamic-Mustard Gravy

Preheat the oven to 350 degrees.
Trim the tenderloin, and remove any unwanted pieces of fat.
Rub the mustard over all of the tenderloin, covering it.
Combine pepper, basil, salt and garlic in a shallow dish.
Roll the meat in the dry spices, until covered.
Place the tenderloin in a roasting pan in the middle of the oven.
Roast until the internal temperature is 160 degrees (about 45 minutes)
Remove the pork loin from the oven, and let it rest for about 5 minutes. (This lets the juices settle, and keeps the meat moist.)
Slice the loin on the diagonal, and plate.
Serve with root vegetables (I prefer carrots and potatoes) and gravy.
For presentation's sake, I put the gravy in a squeeze bottle, and add it to the plate that way, but spooning it over is just as effective. As long as it makes it to your stomach...