I often use backstraps, but I've also used parts of hindquarters. I don't generally get the tenderloins because I don't gut the hogs I shoot. I just take the leg quarters and backstraps, plus whatever neck meat I can trim off. If it's a smaller hog, the hindquarter isn't too tough.
As for the bullion, I typically use Knorr's powdered stuff, but a cube dissolved in a little water should work as well.
The original recipe I used called for Port Wine, but I usually don't have that around so I use whatever red wine is handy. Likewise, I think the mustard is supposed to be Dijon or similar, but to my taste it doesn't seem to matter. The recipe also said to keep cooking until the volume was reduced by about a third in order to thicken it, but using a little corn starch is much faster, plus you end up with more sauce. Just be sure to dissolve the corn starch in a bit of cold water before adding it. Corn starch will clump if added to a warm liquid. Trust me, I've tried to shortcut the technique enough times without success to make that statement with confidence!
You can never have too much ammo — unless you're swimming.