BBQ-Glazed Pork Tenderloin
Serves 4-6
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