6 lb pork tenderloin
2 qt reduced pork broth
1 cup brown mustard
1 cup yellow mustard
1/3 cup horseradish
1/3 cup Ketchup
1/3 cup brown sugar
4 cloves minced garlic
1/3 cup salt
1/3 cup cummin
1/3 cup black pepper
16 sm red potatoes
4 carrots, stripped
1 can pineapple rings

Procedures :
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 170F (about 1 hour on low heat) Grill vegtables and pineapple during last half of the cooking time and serve with the meat.
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Category : Barbecue