BBQ-Glazed Pork Tenderloin

Serves 4-6


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


Prepare BBQ Glaze - Serve hot or cold

  1. Combine glaze ingredients in a heavy-bottomed 2-qt pan over low heat
  2. Whisk until entirely incorporated; simmer 30 minutes, stirring occasionally

Pork Tenderloin

  1. Preheat oven to 425°F
  2. In a food processor/blender, combine the basil, garlic, cider vinegar, and olive oil
  3. Add salt and pepper, and purée just until mixed
  4. Rub the pork tenderloin in the mixture, coating completely
  5. 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
  6. 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

  1. Melt the butter in a heavy-bottomed pan over medium heat
  2. Add garlic, stirring frequently and cooking until it is fragrant, about 1 minute
  3. Add water and milk, bring to a boil, then reduce heat. Slowly whisk in grits and simmer, stirring occasionally for 3-4 minutes
  4. Stir in cheddar and mascarpone. Season with salt and freshly-ground black pepper
  5. Garnish with chopped red pepper and cilantro

Make Bacon-Corn Relish

  1. In a medium-sized bowl, combine all ingredients and mix to incorporate

To Serve

  1. Spoon grits onto a plate. Rest meat atop grits
  2. Spoon some relish over the pork, and pass the remaining relish on the side