Sunday, November 29, 2009

BBQ Pork Pig Out

My best friend Lisa is a queen of the grill, so much so that almost every meal we eat communally at her house requires some kind of meat and savoring the smells of her cooking while we hang out on the back patio waiting anxiously for the fruits of her fervor to confront our palettes. One of the best things about living in the desert, is that we can grill all year round. Yesterday, despite the first rain of the year and a blustery wind, we still found ourselves outside on the "inner sanctum" patio with the koi pond, the palm fronds, the aloe vera plants, and the grey sky strata, bundled up in various house fleeces and blankets while Lisa did what she does best, slathering blackberry marinade over pork and whipping up another holiday corn souffle and batch of cobbler. Mimosas were served in large yellow outdoor goblets as we sat around waiting for the meal to come before a night of art gallery hopping.


No-Stick Cooking Spray
1 1/4 pounds pork tenderloin
Salt and pepper
1/2 cup Smucker's® Seedless Blackberry Sugar Free Jam
3 tablespoons prepared thick barbecue sauce
3/4 teaspoon Italian seasoning
Finely chopped fresh parsley, if desired

1.Spray grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.

2.Mix blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.

3.Grill pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.

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