Andy’s First Place BBQ Glaze(d) Pork Tenderloin with Bacon-Corn Relish & Cheddar Grits

Ingredients

For Andy’s First Place BBQ Glaze:
¾ cup C&H® or Domino® brown sugar
¼ cup cider vinegar or Pompeian® Pomegranate Infused White Balsamic Vinegar
3 tablespoons Worcestershire sauce
¼ cup Dijon mustard
1½ tablespoons Pompeian® Pomegranate Infused White Balsamic Vinegar
2 teaspoons mustard powder
1 teaspoon cumin seeds, toasted and coarsely ground
1 tablespoon curry powder
2 cups ketchup
1 teaspoon dried marjoram
For the pork tenderloin:
1 cup, lightly packed, fresh basil leaves
2 cloves garlic, peeled
2 tablespoons cider vinegar or Pompeian® Pomegranate Infused White Balsamic Vinegar
2 tablespoons Pompeian® Extra Virgin Olive Oil
Salt and freshly ground black pepper to taste
2 (1- to 1½-pound) pork tenderloins
1 recipe Andy’s First Place BBQ Glaze
For the bacon-corn relish:
1 cup fresh corn kernels (about 2 large ears)
2 tablespoons fresh-squeezed lemon juice (about ½ lemon)
½ small red onion, peeled and cut into ¼-inch dice
1 tablespoon Pompeian® Extra Virgin Olive Oil
¼ cup green olives, pitted and chopped
¼ cup flat-leaf Italian parsley, chopped
½ cup bacon bits
2 tablespoons chives, minced
Salt and freshly ground black pepper to taste
For the cheddar grits:
1 tablespoon butter
2 cloves garlic, peeled and minced
¾ cup water
¾ cup whole milk
¾ cup instant grits
¼ cup sharp Vermont cheddar, shredded
3 tablespoons mascarpone cheese
Salt and freshly ground black pepper to taste

Serves 4-6

To prepare Andy’s First Place BBQ Glaze (yields about 4 cups):

Combine all of the ingredients in a small, heavy-bottomed 2-quart saucepan over low heat. Whisk until entirely incorporated and simmer for 30 minutes, stirring occasionally. Use hot or cold.

To prepare the pork tenderloin:

Preheat the oven to 425 degrees.

In a food processor or blender, combine the basil, garlic, cider vinegar or pomegranate infused white balsamic, and extra virgin olive oil; puree, and season with salt and pepper. Rub the mixture into the pork tenderloins, coating them completely.

Heat a large, heavy-bottomed ovenproof sauté pan over high heat. Sear the

pork until browned on all sides, 2 to 4 minutes. Transfer the pan to the oven and roast the tenderloins to an internal temperature of 135 degrees, 10 to 15 minutes.

While the pork is roasting, make the bacon-corn relish and cheddar grits.

To prepare the bacon-corn relish:

Combine the corn, lemon juice, onion, extra virgin olive oil, olives, parsley, bacon bits and chives, and season generously with salt and pepper.

To prepare the cheddar grits:

Place the butter and garlic in a heavy-bottomed 1-quart saucepan over medium heat and cook, stirring frequently, until the garlic is fragrant, approximately ½ minute. Add the water and milk, increase the heat to medium-high, and continue cooking until the liquid starts to simmer, approximately ½ minute. Slowly whisk in the grits, and simmer, stirring occasionally, for 3 to 4 minutes. Stir in the cheddar and mascarpone, and season with salt and freshly ground black pepper to taste. Serve immediately.

To serve:

When the pork is done, remove from the oven and brush with the BBQ glaze. Transfer to a cutting board and allow to rest for 5 minutes. Slice crosswise into ¼-inch–thick pieces, and arrange overlapping slices on a platter. Spoon some of the bacon-corn relish over the pork, and pass the remaining relish on the side. Serve the cheddar grits with the pork.

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