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6 pound Pork, Tenderloin
2 quart Pork Broth
1 cup Mustard, Brown
1 cup Mustard, Yellow
1/3 cup Horseradish
1/3 cup Ketchup
1/3 cup Brown Sugar
4 large Garlic Cloves, Minced
1/3 cup Salt
1/3 cup Cumin
1/3 cup Black Pepper
16 small Potatoes, Red
4 Carrots, Peeled
1 can Pineapple, canned
In saucepan, place pork broth, brown and yellow mustards, honey, horse radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turning to prevent buring while brushing sauce over the meat.
Remove from grill when done. Grill vegtables and pineapple rings during last half of the cooking time and serve with the meat.
2 quart Pork Broth
1 cup Mustard, Brown
1 cup Mustard, Yellow
1/3 cup Horseradish
1/3 cup Ketchup
1/3 cup Brown Sugar
4 large Garlic Cloves, Minced
1/3 cup Salt
1/3 cup Cumin
1/3 cup Black Pepper
16 small Potatoes, Red
4 Carrots, Peeled
1 can Pineapple, canned
In saucepan, place pork broth, brown and yellow mustards, honey, horse radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turning to prevent buring while brushing sauce over the meat.
Remove from grill when done. Grill vegtables and pineapple rings during last half of the cooking time and serve with the meat.