Preheat oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Lightly coat a casserole dish or small cast iron skillet with cooking spray for cornbread. Thoroughly rinse produce and pat dry. Stem, core, and mince jalapeño. Mince garlic. Trim green beans. Rinse pork tenderloin and pat dry.

In a mixing bowl, combine corn bread mix, jalapeño (to taste), egg, milk, and a pinch of salt and pepper. Pour batter into the prepared casserole dish and bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out dry and clean. Allow to rest for 5 minutes.

Season pork with a pinch of salt and pepper. Heat an outdoor grill or grill pan over medium-high heat and lightly coat with cooking spray. Grill pork for 4-5 minutes on each side, or until golden brown. Transfer pork to baking sheet and roast for 10-12 minutes, or until internal temperature reaches a minimum of 145 degrees. Transfer to cutting board and allow to rest for 5 minutes before slicing.

Combine mayonnaise, apple cider vinegar, garlic, mustard, 1 Tbsp. water, and ½ tsp. of black pepper in a mixing bowl. Refrigerate until plating. You'll find lots of regional BBQ styles scattered across the states, but one of the most unique is the use of white BBQ sauce in Alabama. Invented by Big Bob Gibson, this tangy condiment is great with chicken and pork.

Heat a medium pan over medium-high heat. Add 1 tsp. olive oil, green beans, and ¼ cup water to the pan, cover and cook for 3-4 minutes, or until bright green. Uncover and cook another 1-2 minutes, or until tender. Season with a pinch of salt and pepper and set aside.

Spoon some white BBQ sauce on the plate. Cut pork tenderloin into ½" thick slices and arrange over the sauce. Arrange a slice of cornbread and a serving of green beans on the plate. Serve additional sauce on the side.