Had one of life’s successful impromptu cooking moments: I had some leftover pork tenderloin, already cooked that I didn’t want to reheat, and nothing for a base for a gravy. I did, however, have some leftover barbecue sauce from the local butcher; I made a bechamel, added a bit of tomato paste, and whisked in a couple of tablespoons of the barbecue sauce, and the result was fantastic. I will definitely use this again.