Grilled Pork Tenderloin with Blackberry BBQ Sauce

1 (2-3-lb.) tenderloin
1 tbsp. granulated garlic
2 tbsp. ground black pepper
1 tbsp. salt
1 tbsp. mustard powder
1 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. packed brown sugar
2 tbsp ground paprika
1/2 tsp. dried oregano

In a small nonporous mixing bowl, combine garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and dried oregano. Mix well. Sprinkle tenderloin with mixture and rub in spices. Let rubbed meat sit at least 1 hour in the refrigerator.

Light grill. Cook tenderloin, turning once half way through cooking. Remove when the internal temperature reaches 128ºF for rare to 150ºF for well done. When the pork is almost done, brush Blackberry BBQ Sauce over the meat.

Blackberry Bar-B-Q Sauce

1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup packed brown sugar
2 tbsp. white corn syrup
1/8 tsp. cayenne pepper
1/4 tsp. mustard powder
2 tbsp. red wine vinegar
1/2 cup fresh blackberries

In a mixing bowl, combine all ingredients. Mix well.

Brush over grilled pork tenderloin, pork chops or ribs when they are almost done (128ºF for rare to 150ºF for well done).

Serves 8