BLACKBERRY-LIME GLAZED PORK TENDERLOIN

I didn’t grow up eating pork tenderloin, but once I discovered it, I was in love. It’s a lean meat that is still really tender. This one gets an extra kick from the spice rub and a rich sweetness from the blackberry glaze.

RUB AND PORK

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon paprika

½ teaspoon ground black pepper

1 teaspoon sugar

1 ¼ teaspoons salt

2 (1-pound) pork tenderloins

BLACKBERRY-LIME GLAZE

1 tablespoon canola oil

1 shallot, finely chopped

1 clove garlic, finely chopped

½ cup blackberry jam

1 teaspoon finely grated lime peel

1 tablespoon fresh lime juice

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

¼ teaspoon salt

¼ teaspoon ground black pepper

For the rub, in a small bowl stir together the cumin, chili powder, paprika, pepper, sugar, and salt. Rub the spice mixture all over the pork tenderloins.

For the glaze, heat the oil in a saucepan over medium heat. Add the shallots and garlic, and cook them until they are softened. Stir in the jam, lime peel and juice, mustard, vinegar, salt, and pepper. Increase the heat to medium-high, and cook until the jam is reduced and slightly thickened, for 6 to 8 minutes.

Heat the grill to medium-high heat. Place the pork over direct heat, and cook it for 10 to 12 minutes, rotating every 3 to 4 minutes, until the outside of the pork is charred. Brush the pork with the glaze while continuing to cook for another 5 to 6 minutes, rotating it every couple of minutes to keep the pork from burning. Remove the pork from the grill, cover it with aluminum foil, and let it rest for 5 minutes before slicing. Serve the pork with any remaining glaze drizzled on top.

MAKES 6 SERVINGS.