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
2 Brown mustard 1 c Yellow mustard
3 Brown sugar 4 ea Cloves minced garlic (large)
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 25.8g40%
- Saturated Fat 7.5g38%
- Cholesterol 503.9mg168%
- Sodium 78976.6mg3291%
- Total Carbohydrate 53.3g18%
- Dietary Fiber 10.1g41%
- Sugars 26.8g
- Protein 186.0g372%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
black, broth, carrots, cummin, grilling, hawiian, horseradish, international, ketchup, main, pepper, pineapple, pork, potatoes, red, reduced, rings, salt, sauce, simmering