Grilled Pork Tenderloin with Blackberry Barbecue Sauce and Parisian-Style Potato Salad

Through the course of the school I am attending right now, we have come to know Matt (and through a quick trip to Baton Rouge, came to know his wife Beth and their kids) and have become friends. Matt is from Louisiana and is into good food. When we went to visit him in Baton Rouge, they had bought Vanessa and I a massive cookbook on the history of food in Louisiana. This, in addition to being a great gift, intrigued me in that I had no credible books on the subject, and I am a fan of Cajun and Creole cuisine.

Matt came over last night to watch the NFC Championship Game. Matt was rooting for the Saints. I, naturally, was rooting for the Vikes. That is all I will say on the subject of football.

The important thing is, we ATE when he came over. He suggested this recipe out of the book he got us. Vanessa made her tried-and-true potato salad. The combination was wonderful. The pork was perfectly cooked to about 157F (not able to grill, I roasted it at 430F until the thermometer read 157F).

Really great, fruity flavors match so well with pork and it was a nice big hunk of it, too. Very juicy. And all very simple. Lots of just mixing stuff up in a bowl, really.

Grilled Pork Tenderloin with Blackberry Barbecue Sauce

PORK
2.5 pounds pork tenderloin
1 tablespoon garlic
2 tablespoons black pepper
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon brown sugar, packed
2 tablespoons paprika
½ teaspoon dried oregano

BLACKBERRY BARBECUE SAUCE
½ cup blackberry preserves
1 ½ cups ketchup
⅛ cup brown sugar, packed
2 tablespoons Louisiana cane syrup
⅛ teaspoon cayenne
¼ teaspoon mustard powder
2 tablespoons red wine vinegar
½ cup blackberries

PORK
In a small mixing bowl, combine all seasonings. Sprinkle tenderloin with mixture and rub in spices. Let rubbed meat sit at least 1 hour in refrigerator. Light grill. Cook tenderloin, turning once halfway through cooking process. When pork is almost done (reading about 145F), brush with barbecue sauce and continue to cook until it reads 157F. Remove when internal temperature reaches 157F for medium-rare.

SAUCE
In a mixing bowl, combine all ingredients. Mix well. Brush sauce over grilled pork tenderloin, pork chops or ribs when they are almost cooked.

Parisian-Style Potato Salad

1.5 lb. new potatoes, red, if possible
3 tablespoons sherry vinegar
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons red bell pepper, roasted, finely chopped
2 tablespoons parsley, minced
1 tablespoon olive oil, extra-virgin
8 kalamata olives, pitted and chopped
4 anchovy fillets, finely chopped
2 garlic, minced
parsley, to garnish (optional)
anchovy fillets, whole (optional)

Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool slightly. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, 2 tablespoons vinegar, salt, and pepper; toss gently. Let stand 5 minutes.

Combine 1 tablespoon vinegar, bell peppers, and remaining ingredients except parsley sprigs and whole anchovy fillets in a bowl; stir with a whisk. Pour over potatoes; toss gently to coat. Garnish with parsley sprigs and whole anchovy fillets, if desired. Serve at room temperature.