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75 minutes
Prep: 15 minutes
Cook: 60 minutes
525 calories per serving view nutrition facts
8 servings
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| 6 | pounds | pork tenderloin | |
| 2 | quarts | pork broth | reduced |
| 1 | cup | prepared mustard | brown |
| 1 | cup | prepared 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 | red potatoes | |
| 4 | each | carrots | stripped |
| 1 | can | pineapple rings |
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, 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 (about 1 hour on low heat).
Grill vegtables and pineapple during last half of the cooking time and serve with the meat.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 5734mg | 239% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 5.0g | 21% |
| Sugars 4.0g | |
| Protein 77.0g | 153% |
| Vitamin A | 106% | Vitamin C | 18% | |
| Calcium | 10% | Iron | 52% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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