Pork tenderloin with hawiian sauce

8 servings

Ingredients

Quantity Ingredient
6 pounds Pork Tenderloin
2 quarts Reduced Pork Broth
1 cup Brown Mustard
1 cup Yellow Mustard
⅓ cup Horseradish
⅓ cup Ketchup
⅓ cup Brown Sugar
4 eaches Cloves Minced Garlic (large)
⅓ cup Salt
⅓ cup Cummin
⅓ cup Black Pepper
16 eaches Small Red Potatoes
4 eaches Carrots (stripped)
1 can Pineapple Rings

Directions

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, turing to prevent buring while brushing sauce over the meat.

Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat.

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