b'Andys First Place BBQ Glazed Pork Tenderloinwith Bacon-Corn Relish & Cheddar GritsANDY HUSBANDSServes 4 to 6 as an entreFOR ANDYS FIRST PLACE BBQ GLAZE (YIELDS ABOUT 4 CUPS):X cup C&H Golden Brown Sugar or Domino Light Brown SugarW cup cider vinegar or Pompeian Pomegranate Infused White Balsamic Vinegar3 tablespoons Worcestershire sauceW cup Dijon mustard1V tablespoons Pompeian Pomegranate Infused White Balsamic Vinegar2 teaspoons mustard powder1 teaspoon cumin seeds, toasted and coarsely ground1 tablespoon curry powder2 cups ketchup1 teaspoon dried marjoramFOR THE PORK TENDERLOIN:1 cup, lightly packed, fresh basil leaves2 cloves garlic, peeled2 tablespoons cider vinegar or Pompeian Pomegranate Infused White Balsamic Vinegar2 tablespoons Pompeian Extra Virgin Olive OilSalt and freshly ground black pepper to taste2 (1- to 1V-pound) pork tenderloins1 recipe Andys First Place BBQ GlazeFOR THE BACON-CORN RELISH:1 cup fresh corn kernels (about 2 large ears)2 tablespoons fresh-squeezed lemon juice (about V lemon)V small red onion, peeled and cut into W-inch dice1 tablespoon Pompeian Extra Virgin Olive OilW cup green olives, pitted and choppedW cup flat-leaf Italian parsley, choppedV cup bacon bits2 tablespoons chives, mincedSalt and freshly ground black pepper to taste93'