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, apply liberal amounts of the pecan glaze on the pork, cover with foil and cook until glaze is crunchy, being careful to toast, not burn, the nuts. Serve 6 oz. sliced pork loin with sweet potato salad and steamed white rice.
NUTRITIONAL INFORMATION:Calories 410 (49% from fat); Fat 22g (sat. 7g); Protein 39g; Carbohydrates 11g; Sodium 620mg; Cholesterol 110mg; Fiber 1g
SERVINGS:25 servingsFrom:Submitted to FM by Chef Jim Shuel, Merrimack College, North Andover, MA