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 cooking time and serve with the meat.
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|Serving Size: 1 Serving (1180g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 147 (13%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 221.1mg||68 %|
|Sodium 853.4mg||29 %|
|Potassium 4902.2mg||129 %|
|Total Carbohydrate 165.8g||49 %|
|Dietary Fiber 22.9g||92 %|
|Sugars, other 142.9g|
|Protein 90.1g||129 %|
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Calories per serving: 1152
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