How to Make a BBQ-glazed pork tenderloin

Nothing tastes better than "award-winning", so make sure and try out this barbecue glaze for your meats. See how to best use this BBQ glaze on a pork tenderloin, which looks more than delicious. This is a great sauce to try out for any meat dish.

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 - Makes 4 cups

* 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 & freshly-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 (Vermont cheddar suggested)

* 3 tbsp mascarpone cheese

* salt & freshly-ground 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