Pork Tenderloin with BBQ Glaze from Andy Husbands

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If you’re looking to increase the odds of a good 2023, add this recipe for pork tenderloin with barbeque glaze to your New Year’s Day menu. Not only is eating pork on January 1st supposed to bring good luck in the new year, but this tried and true preparation comes from The Smoke Shop‘s chef-owner, award-winning pitmaster and cookbook author Andy Husbands, so it’s pretty much a sure thing.


Servings: 4-6


for the BBQ glaze
  • 2 cups ketchup
  • 3/4 cup brown sugar
  • 1/4 cup Dijon mustard
  • 1/4 cup cider vinegar
  • 1 1/2 tbsp white vinegar
  • 3 tbsp Worcestershire sauce
  • 1 teaspoon cumin
  • 2 teaspoons mustard powder
  • 1 tablespoon curry powder
  • 1 teaspoon dried marjoram
for the tenderloin
  • 1-1 1/2 lbs pork tenderloin
  • 1 cup fresh basil leaves (lightly packed)
  • 2 cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cider vinegar
  • salt for seasoning
  • ground pepper for seasoning


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

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