Entrees » BBQ-Glazed Pork Tenderloin
Andy Husbands, chef/owner of Tremont 647 whips up a pork tenderloin rubbed with a purée of basil, garlic and vinegar, seared, roasted and finished with Andy's Award-Winning BBQ Glaze. Add Bacon-Corn Relish and his Cheddar & Mascapone Grits and let the flavor explosion begin.
Ingredients
Andy's Award-Winning BBQ Glaze
- 2 cups ketchup
- ¾ cup brown sugar
- ¼ cup Dijon mustard
- ¼ cup cider vinegar
- 1½ tbsp white vinegar
- 3 tbsp Worcestershire sauce
- 1 tsp cumin
- 2 tsp mustard powder
- 1 tbsp curry powder
- 1 tsp dried marjoram
Pork Tenderloin
- 1-1½ lbs pork tenderloin
- 1 cup fresh basil leaves (lightly packed)
- 2 cloves garlic, peeled
- 2 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- salt for seasoning
- ground pepper for seasoning
Cheddar & Mascarpone Grits
- 1 tbsp butter
- 2 cloves garlic, minced
- ¾ cup water
- ¾ cup whole milk
- ¾ cup instant grits
- ¼ cup sharp cheddar cheese, grated
- 3 tbsp mascarpone cheese
- salt for seasoning
- ground black pepper for seasoning
Bacon-Corn Relish
- 1 cup fresh corn kernels (about 2 large ears)
- 2 tbsp freshly-squeezed lemon juice (about ½ lemon)
- ½ small red onion, peeled and cut into ¼” dice
- 1 tbsp extra-virgin olive oil
- ¼ cup green olives, pitted & chopped
- ¼ cup Italian parsley, chopped
- ½ cup bacon, cooked & broken into bits
- 2 tbsp chives, minced
How-to
Prepare BBQ Glaze - Serve hot or cold
- Combine glaze ingredients in a heavy-bottomed 2-qt pan over low heat
- Whisk until entirely incorporated; simmer 30 minutes, stirring occasionally
Pork Tenderloin
- Preheat oven to 425°F
- In a food processor/blender, combine the basil, garlic, cider vinegar, and olive oil
- Add salt and pepper, and purée just until mixed
- Rub the pork tenderloin in the mixture, coating completely
- Heat a large, heavy-bottomed ovenproof pan over high heat. Sear the pork until browned on all sides, 3-5 minutes. Transfer the pan to the oven and roast the tenderloin to an internal temperature of 135°F, about 10-15 minutes
- Remove pork from oven, brush liberally with BBQ glaze. Transfer to a rack, or elevate atop forks on a plate. Allow to rest for 5 minutes, then transfer to a cutting board and slice on the bias (and against the grain of the meat) into ¼” thick pieces
Make Cheddar & Mascarpone Grits
- Melt the butter in a heavy-bottomed pan over medium heat
- Add garlic, stirring frequently and cooking until it is fragrant, about 1 minute
- Add water and milk, bring to a boil, then reduce heat. Slowly whisk in grits and simmer, stirring occasionally for 3-4 minutes
- Stir in cheddar and mascarpone. Season with salt and freshly-ground black pepper
- Garnish with chopped red pepper and cilantro
Make Bacon-Corn Relish
- In a medium-sized bowl, combine all ingredients and mix to incorporate
To Serve
- Spoon grits onto a plate. Rest meat atop grits
- Spoon some relish over the pork, and pass the remaining relish on the side
Andy Husbands
Andy Husbands is the award-winning chef/owner of two of Boston's hottest restaurants, Tremont 647 and Sister Sorel. He started his culinary career with an after-school baking job when he was 14, and never looked back. Born and raised in Seattle, Husbands worked as a sous chef and, later, executive chef at the nationally renowned East Coast Grill in Cambridge, under James Beard Award winner Chris Schlesinger. Before opening Tremont 647 with high school friend Chris Hart in 1996, he traveled to the West Coast on his motorcycle, living on a farm in New Mexico and apprenticing at several San Francisco Bay-area restaurants. His cross-country influences have taught him to be bold and adventurous in his life and his cooking.
Husbands has made several TV appearances, including his run as a contestant in Season 6 of "Hell's Kitchen," which premiered on FOX Television Network, July 21, 2009. CBS featured him in a segment on "The Early Show" called "Chef on a Shoestring," in which he demonstrated how to cook a 3-course dinner for 4 people for less than $20. In the Boston area, he has appeared on "TV Diner," "Phantom Gourmet," and "WB in the Morning." He has also appeared on local TV stations across the country to promote his first book, "The Fearless Chef."
Tremont 647
Andy Husbands, chef/owner of Tremont 647 whips up a pork tenderloin rubbed with a purée of basil, garlic and vinegar, seared, roasted and finished with Andy's Award-Winning BBQ Glaze. Add Bacon-Corn Relish and his Cheddar & Mascapone Grits and let the flavor explosion begin.
Andy HusbandsComments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!