Pork Tenderloin with Hawaiian Sauce
Yield
8 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
pork tenderloin
|
|
| 2 | quarts |
pork broth
reduced |
* |
| 1 | cup |
prepared mustard
brown |
|
| 1 | cup |
prepared mustard
yellow |
|
| ⅓ | cup |
horseradish
|
*
|
| ⅓ | cup |
ketchup
|
|
| ⅓ | cup |
brown sugar
|
*
|
| 4 | large |
garlic cloves
minced |
*
|
| ⅓ | cup |
salt
|
|
| ⅓ | cup |
cumin
|
*
|
| ⅓ | cup |
black pepper
|
*
|
| 16 | small |
red skinned potatoes
|
*
|
| 4 | each |
carrots
stripped |
|
| 1 | can |
pineapple rings
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
pork tenderloin
|
|
| 2 | quarts |
pork broth
reduced |
* |
| 237 | ml |
prepared mustard
brown |
|
| 237 | ml |
prepared mustard
yellow |
|
| 79 | ml |
horseradish
|
*
|
| 79 | ml |
ketchup
|
|
| 79 | ml |
brown sugar
|
*
|
| 4 | large |
garlic cloves
minced |
*
|
| 79 | ml |
salt
|
|
| 79 | ml |
cumin
|
*
|
| 79 | ml |
black pepper
|
*
|
| 16 | small |
red skinned potatoes
|
*
|
| 4 | each |
carrots
stripped |
|
| 1 | can |
pineapple rings
|
* |
Directions
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.
