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