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 and reduce. 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.