| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bar-b-q, Main dish, Meats |
8 |
Servings |
INGREDIENTS
| 6 |
lb |
Pork Tenderloin |
| 2 |
qt |
Reduced Pork Broth |
| 1 |
c |
Brown Mustard |
| 1 |
c |
Yellow Mustard |
| 1/3 |
c |
Horseradish |
| 1/3 |
c |
Ketchup |
| 1/3 |
c |
Brown Sugar |
| 4 |
|
Cloves Minced Garlic (large) |
| 1/3 |
c |
Salt |
| 1/3 |
c |
Cummin |
| 1/3 |
c |
Black Pepper |
| 16 |
|
Small Red Potatoes |
| 4 |
|
Carrots (stripped) |
| 1 |
cn |
Pineapple Rings |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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