Pork tenderloin with hawaiian sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Pork tenderloin |
| 1 | cup | Brown mustard |
| ⅓ | cup | Horseradish |
| ⅓ | cup | Brown sugar |
| ⅓ | cup | Salt |
| ⅓ | cup | Black pepper |
| 4 | Carrots (stripped) | |
| 2 | quarts | Reduced pork broth |
| 1 | cup | Yellow mustard |
| ⅓ | cup | Ketchup |
| 4 | Cloves minced garlic (large) | |
| ⅓ | cup | Cumin |
| 16 | smalls | Red potatoes |
| 1 | cup | Pineapple rings |
Directions
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.