Weston and I just ate this one up, and we made the definite decision, that yes, indeed, we did love grits!  The barbeque sauce is one of the best variations I’ve ever tried, and a little goes a long way.

I intend to try this one very soon.  It was absolutely delicious!

For the Grits


  • 1 quart of water or chicken broth
  • 1 cup Whole Heart Anson Mills grits
  • salt and pepper to taste
  • 2 Tbsp unsalted butter
  • 1 fresh grilled poblano pepper, diced and seeded
  • 1 cup grated smoked cheddar cheese


Heat water or chicken brother, season with salt, pepper, and buttter.

Whisk in the grits.  Cook for 15 minutes, stirring constantly.

Add poblano peppers and smoked cheddar cheese.

Continue cooking for 5 more minutes and adjust with salt and pepper as needed.

For the Pork:


  • 2 lb. pork tenderloin
  • 1 Tbsp chopped garlic
  • 1 Tbsp chopped fresh thyme, rosemary, and parsley
  • 1/2 cup Vegetable Oil


Season pork liberally with salt and pepper.  Mix all ingredients and pour over pork.  Marinate for about 20 minutes.  Grill over fire until medium rare, about 12 – 15 minutes.

For the Ancho Barbeque Sauce


  • 6 dried ancho chilies, no seeds or stems
  • 1 Tbsp chopped garlic
  • 1 Tbsp chopped ginger
  • 1 orange, zested and juiced
  • 1/4 cup Hoisin sauce
  • 1/2 cup honey
  • salt to taste


Soak chilies in hot water.  When  soft, remove from water and place in a blender.  Reserve the chili water.

Add remaining ingredients to the blender, add the orange juice and enough of the reserved water to make one cup.

Blend until smooth. If the sauce is too thick, add a little more of the reserved water until smooth.