Pork Tenderloin With Island Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | To 8 | ||
INGREDIENTS
| 6 | lb | Pork Tenderloin |
| 2 | qt | Reduced Pork Broth |
| 1 | c | Brown Mustard |
| 1 | c | Yellow Mustard |
| 1 | c | Honey |
| 1/3 | c | Prepared Horseradish |
| 1/3 | c | Ketchup |
| 1/3 | c | Brown Sugar, firmly packed |
| 4 | Cloves Garlic, minced | |
| 1/3 | c | Salt |
| 1/3 | c | Black Pepper |
| 1/3 | c | Cumin |
| 1 | Pineapple Rings |
INSTRUCTIONS
In large saucepan, whisk together pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar, garlic, salt, pepper, and cumin. Cook over medium heat until blended and simmering, then continue to simmer to reduce the stock, about 20 minutes. Prepare the grill for moderate cooking. Slowly grill pork tenderloin, turning frequently to prevent burning while brushing the Island Sauce over the meat with each turn. Slow grilling usually takes about an hour over low heat. Just before removing the completed pork tenderloin from the grill, place pineapple rings on the grill grates to warm through. When warm, layer the pineapple rings over the top of the pork tenderloin, and finish with a final splash of Island Sauce. Slice to serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on May 23, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1211
Calories From Fat: 359
Total Fat: 39.9g
Cholesterol: 426.4mg
Sodium: 7255mg
Potassium: 2362mg
Carbohydrates: 71.4g
Fiber: 3.6g
Sugar: 62.9g
Protein: 139.4g