Ingredients
- 16 potatoes (red)
- 4 garlic (cloves minced)
- 3/8 cummin
- 1,600 gr pork tenderloin
- 1,900 ml pork broth (reduced)
- 240 ml brown mustard
- 240 ml mustard (yellow)
- 80 ml ketchup
- 80 gr horseradish
- 75 gr brown sugar
- 45 gr black pepper
- 45 gr salt
- 4 slices carrots
- 1 package 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 (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat.
