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
Roughly equal parts:
Cracked Black Pepper
Dry Mustard Powder
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.