Ingredients
6 lb pork tenderloin
1 cup brown mustard
1/3 cup horseradish
1/3 cup brown sugar
1/3 cup salt
1/3 cup black pepper
4 carrots (stripped)
2 qt reduced pork broth
1 cup yellow mustard
1/3 cup ketchup
4 cloves minced garlic (large)
1/3 cup cumin
16 small red potatoes
1 cup pineapple rings
Directions
In saucepan, place pork broth, brown and yellow mustards, honey,
horse- radish, ketchup, brown sugar and garlic. Cook until simmers
and then keep warm, reducing the stock. Grill pork tenderloin,
turning to prevent burning while brushing sauce over the meat. Remove
from grill when done (170 deg) [about 1 hour on low heat] Grill
vegetables and pineapple during last half of the cooking time and
serve with the meat.
Servings: 8 servings
Pork Tenderloin With Hawaiian Sauce Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Meat; Pork; Sauce
The History of Recipes
It is possible to track the history of `recipes` back into antiquity, certainly as far into history as pharonic Egypt, and maybe even further. Having said that, these, early records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later, there are a couple of interesting recipe books which were published in the 1300s - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is served today, but rather accounts of the types of meals served to the nobility of that time. Later, in the fifteenth century, the Crusaders brought back many foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. These new culinary innovations was responsible for an increase in cookery books, some of which are now in private cookery archives. For the decades that followed, the powerful families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, chefs and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes common in their social group. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Pork Tenderloin With Hawaiian Sauce recipe.
