Pork Tenderloin: How To

I had a request for the "how-to" of the pork tenderloin I posted in my cook-a-thon last Saturday. You know, the wonderful thing about cooking is that recipes are infinitely adaptable to what you have on hand. The recipe I had called for pork broth, which I did not have. So I looked in the fridge, found a half-full bottle of wine, and decided to try that instead. That's how this came about...

My Pork Tenderloin

3 pounds pork tenderloin

1 to 2 cups white wine -- whatever's left in the bottle
(original recipe called for 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 minced garlic

Combine all this (except the tenderloin) in a saucepan. Simmer on low and reduce.
Grill the pork tenderloin -- I recommend low heat on the grill. Turn every 6 minutes to avoid burning -- also think of the tenderloin as having four sides and turn 1/4 turn each time so all sides get equally browned and meat cooks evenly.

After first go-round, brush meat with the sauce. Continue cooking until internal temperature reaches 170 degrees. It takes about an hour. After brushing on the sauce, watch carefully to avoid burning.

Let it set to rest after removing from the grill, to allow the internal juices to redistribute.

This can be served with the following, or whatever side dishes you like:

8 small red potatoes
2 carrots, stripped
1 can pineapple rings

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

(This is pretty darn easy stuff but oh man! So worth it!)