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Barbecued Pork and Potatoes

1 medium onion, chopped
1/2 cup chopped sweet red pepper
5 garlic cloves, minced
1/4 cup butter or margarine
1 can (29 ounces) tomato sauce
1/2 cup honey
1/2 cup Dijon mustard
1/2 cup molasses
1/4 cup packed brown sugar
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1 tablespoon chili powder
1 tablespoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon dried tarragon
8 medium red potatoes, cut into wedges
2 pork tenderloin (1 pound each)

In a large saucepan, saute onion, red pepper and garlic in butter until tender.

Printed from tasteofhome.com Sep 7, 2008

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Barbecued Pork and Potatoes cont.

Stir in the next 13 ingredients. Simmer, uncovered, for 1 hour or until slightly
thickened, stirring occasionally. Set aside 2 cups for basting. Refrigerate
remaining sauce for another use. Place potatoes in a saucepan; cover with water.
Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until
partially cooked. Drain and set aside. Cut each tenderloin lengthwise into eight
strips. Thread pork and potatoes on 10-in. metal or soaked wooden skewers,
weaving pork around potatoes. Grill, uncovered, over medium heat for 5 minutes on
each side. Baste with barbecue sauce. Continue turning and basting 10 minutes
longer or until meat juices run clear and potatoes are tender.

Yield: 8 servings (5 cups sauce).