6 pounds pork tenderloin
2 quarts reduced pork broth
1 cup brown mustard
1 cup yellow mustard
1/3 cup horseradish
1/3 cup ketchup
1/3 cup brown sugar
4 cloves minced garlic -- (large)
1/3 cup salt
1/3 cup cumin
1/3 cup black pepper
16 small red potatoes
4 carrots -- (stripped)
1 can pineapple rings
Instructions:
In saucepan, place pork broth, brown and yellow mustards, honey, horse-
radish, ketchup, brown sugar and garlic. Cook until simmers and then
keep warm, reducing the stock. Grill pork tenderloin, turning to prevent
burning while brushing sauce over the meat. Remove from grill when
done (170 deg) [about 1 hour on low heat] Grill vegetables and pineapple
during last half of the cooking time and serve with the meat.
