THE ESSENCE of SUMMER JOY ~ DAYLILIES & BLACKBERRIES / GRILLED PORK TENDERLOIN with BLACKBERRY MUSTARD SAUCE

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

~ Early August Daylilies

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GRILLED PORK TENDERLOIN with BLACKBERRY MUSTARD SAUCE

~ A Delicious taste of summer ... "It's the berries!"

(loosely adapted from August 1994 Cooking LIght)

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2 (3/4 lb.) trimmed pork tenderloin

2 Tbsp. minced fresh thyme

2 tsp. ground ginger

1 Tbsp. Coleman's dry mustard

2 cloves minced garlic

1 Tbsp. extra-virgin olive

coarse salt & freshly ground pepper to taste

1 cup organic chicken stock, divided

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1/2 tsp. cornstarch

2 Tbsp. dry white wine

1/2 cup Blackberry Mustard Sauce

1 tsp. chopped thyme

1 pint fresh blackberries

fresh thyme sprigs

• Combine thyme, ginger, dry mustard, olive oil, salt & pepper. Rub into well trimmed pork. Cover and chill at least 2 hours.
• Light grill and prepare sauce. Add chicken broth and brown sugar in saucepan. Bring to boil and cook 5 minutes or until broth is reduced to 1/2 cup. Combine cornstarch and wine and whisk into broth mixture. Add Blackberry Mustard and bring to boil over medium heat, cooking 1 minute, stirring constantly. Remove sauce from heat and add additional chopped thyme.
• Grill pork over medium coals until meat thermometer registers 145-150 degrees, turning once during cooking period. Cover loosely and let rest 5 minutes before slicked into 1/2-3/4 inch thick medallions. Spoon 2 Tbsp. sauce on 6 serving plates and arrange pork slices on top of sauce. Top with blackberries and garnish with fresh thyme sprigs. (6 servings)

BLACKBERRY MUSTARD

1 cup fresh blackberries

1/4 cup plus 3 Tbsp. Dijon mustard

3 Tbsp. honey

1 Tbsp. balsamic vinegar

1 tsp. Coleman's dry mustard

Process blackberries in food processor about 1 minute or until smooth. Strain and discard seeds. Combine blackberry puree, Dijon mustard and remaining ingredients and stir well. (Yield: 1 cup)