3 pounds pork tenderloin
1 quart reduced pork broth
1/2 cup brown mustard
1/2 cup yellow mustard
1 1/2 tablespoons horseradish
1 1/2 tablespoons ketchup
1 1/2 tablespoons brown sugar
2 cloves garlic, minced
8 small red potatoes
2 carrots (stripped)
1 can pineapple rings

In saucepan, place pork broth, brown and yellow mustards,
honey, horse- radish, ketchup, brown sugar and garlic. Simmer on
low.

Grill pork tenderloin, turning to prevent burning
while brushing sauce over the meat. Remove from grill when done
(170 degrees). About 1 hour on low heat.

Grill vegetables and pineapple during last half of the cooking time and serve with the
meat.