To get his grill seasoned for Thanksgiving, Dave used his new grill to make a Blackberry Balsamic Glazed Pork Tenderloin. 

Blackberry Balsamic Glaze 

1/2 cup seedless blackberry preserves 

2 tbsp balsamic vinegar 

2 tsp honey 

Whisk until blended 

Dry Rub 

Roughly equal parts: 

Kosher Salt

Onion Powder

Garlic Powder 

Cracked Black Pepper 

Dry Mustard Powder 

Paprika 

INSTRUCTIONS

Trim silver skin off pork tenderloin

Coat with dry rub 

Grill over medium low heat until internal temp hits 145 (Dave went to 250-300) 

Let the pork loin rest 10 minutes, Slice into medallions and pour glaze over top.