Recipe: Grilled Pork Tenderloin with Berry-Bourbon Sauce (using jam)

BERRY-BOURBON PORK TENDERLOIN

1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
2 pork tenderloin (2 to 2 1/2 lb total weight)
Berry Bourbon Sauce (recipe follows)

Preheat gas grill to medium-high or charcoal grill with medium hot coals. Lightly coat grill rack with vegetable oil.

In a small bowl, stir together the first 4 ingredients and coat tenderloins with mixture.

Grill pork for 15-17 minutes, turning several times, until an instant-read thermometer registers 150 degrees F. Remove from grill, tent with foil, and let stand for 5-10 minutes.

Slice pork on a slight diagonal and serve with Berry Bourbon Sauce alongside.

BERRY BOURBON SAUCE

2 teaspoons vegetable oil
1/2 small onion, finely chopped
1/2 teaspoon dried thyme
1/4 cup blackberry jam (or black raspberry jam)
1/4 cup bourbon
3 tablespoons cider vinegar
2 tablespoons ketchup
1/4 teaspoon garlic salt
1 1/2 teaspoons cornstarch blended with 1 tablespoon water

Heat oil in a small saucepan over medium heat. Add onion and thyme; cook 5 minutes.

Remove from heat. Stir in jam, bourbon, vinegar, ketchup, and garlic salt. Return to heat; simmer 7 minutes, stirring.

Stir cornstarch mixture and then stir into sauce. Cook 1 to 2 minutes, until thickened.

Makes 6 servings
Source: Family Circle magazine