Such a hot summer has meant more cooking outdoors than I've done any other summer. With busy kids and late in the day trips to the pool, it’s been too easy to rely on burgers, hot dogs, and grilled chicken with traditional tomato-based barbecue sauce.

These Tender Buttermilk Chicken Kebabs are pretty tasty, but I needed something different and non-chicken. A while back I had added some bottles of delicious South Carolina-inspired Surry Soppin' Sauce to my order of amazing pulled pork from Edwards & Sons (Surry, Virginia).

I was happy to find this recipe for Sweet and Sour Mustard Barbeque sauce so I could try making it at home.  This style of sauce is perfect for glazing grilled pork tenderloin. Just make sure you don’t brush it on the pork until the last five minutes of cooking. The sugar in the sauce will burn if you do it sooner.

Heat your grill to high. Put a little vegetable oil and sea salt on the outside of your tenderloin. Turn the grill to medium high when you put the pork on. It will only take 25 minutes or so for the internal temperature to reach 150 on an instant-read thermometer.

You’ll need to check and turn the pork every five minutes or so. When the temperature in the center reaches 150, brush on some sauce. Try not to drip. Cover the grill for a few minutes, then turn the pork and brush the next side. Repeat until you’ve nicely coated all sides.

Let the tenderloin rest for 10 minutes before slicing. Serve with some warmed sauce on the side. My whole family loves this with leftover corn muffins (baked early in the morning), green beans and an icy beer for the grown-ups.