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