For sauce, in a small saucepan combine joice concentrate, mustard, rosemary and garlic. Cook over medium heat about 5 minutes or until slightly thickened. Stirring once. Remove from heat.
Trim fat from meat. In a grill wit a cover, arrange hot colas around drip pan. Test for medium hot heat above pan. Place meat on the grill rack over drip pan. Brush wit sauce. Voer and grill for 30 to 35t minutes or until meat is slightly pin in center and juices run clear (155 degrees). brushing once wit sauce the last 10 minutes of grilling.
Transfer meat to a serving platter. cover with foil; let stand for 10 minutes before slicing. Temperature of the meat after standing should be 160 degrees.