INGREDIENTS:10 lbs.Canadian trimmed pork loins 5 cups smoky barbecue sauce, plus extra for basting 2 ½ cups prepared applesauce 10 Tbsps. Cajun mustard with horseradish 10 tsps. dry mustard 5/8 cup pecans, choppedDIRECTIONS:1. Marinate whole pork loins in barbecue sauce, covered, overnight. 2. Preheat grill. Combine apple sauce, mustards and pecans, mixing to blend well. Reserve. 3. To Cook: Slowly grill tenderloins, basting with extra barbecue sauce. During last 10 minutes of cooking time, ...
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