Ok we had a Home and Garden Show here today, there were 24 BBQ competitors at this show BBQ-ing. They had 4 different meats to present to the judges. Pulled Pork, Brisket, Chicken and Ribs. It was fun to walk around and smell the aroma's from the different grills. They presented their offerings to the judges and then the general public got samples. Well that got the juices flowing and had to put a pork tenderloin on the egg tonight. We did hassle back potatoes, asparagus, mushrooms, and then the pork loin. Cooked at 400 and everything turned out yummy. My Sweetheart loved the recipe for the pork. Got it from the Big Green Egg Cookbook.
1 Tablespoon chili powder
Kosher salt and ground black pepper
1/2 cup sugar.
1/2 balsamic vinegar
1 1/2 blackberry perserve
1/2 cup of chicken stock
2 tablespoon unsalted butter.
Brushed the pork with olive oil and then hit them with the chilli and salt and pepper. Put the sugar into a small saucepan and melted it over medium heat.
Added the vinegar, chicken stock, and preserve and blended them together. Simmered that and then added the butter to it and stirred it all together.
Brought the pork to 145 internal and then pulled. It was a great meal. I added some apple wood for smoke, but in retrospect we both agreed not to do the smoke thing next time. My wife loved the sauce. There is a tiny bit of meat for leftovers, will be doing this again.
Try it, ya might like it.