Rosemary Pork Tenderloin

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1/2 cup good olive oil

1/2 cup red wine vinegar

About 1/4 cup fresh parsley leaves

About 1/4 cup fresh rosemary, leaves stripped and lightly crushed

3 tablespoons coarse grain mustard

1 tablespoon dry mustard

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon ground pepper

Juice of 1 lemon

2 pork tenderloins (1 1/2 to 2 pounds each)

2 tablespoons butter

2 tablespoons olive oil

2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes - will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)

Buttermilk biscuits, cut in half and toasted, for serving