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Melissa Cookston’s Glazed Blackberry Basil Tenderloin Recipe



  • Pork Tenderloin (allow 1 tenderloin per 2 people) and season with Melissa’s Lucky 7 or quick fix seasoning

Melissa’s Quick “Season-all” recipe

  • 2 tbs kosher salt
  • 1 tbs black pepper
  • 1 tbs granulated garlic
  • ½ tbs onion powder
  • 1 tsp paprika
  • ½ tsp chili powder

Blackberry and basil glaze

  • 1 cup blackberry jam
  • 2 tbs balsamic vinegar
  • 1 tbs fresh basil, chopped finely
  • 1 tbs stone ground mustard
  • 1 tbs honey
  • 2 tbs water
  • ½ tsp fresh ground black pepper

Cooking Directions

Glaze can be made while tenderloin is cooking. For the glaze, place all ingredients except basil over medium heat and whisk until jam is melted and ingredients combined fully. Add basil and stir into glaze, then remove from heat. Season tenderloin fully, and allow to sit on counter, lightly covered, for 30 minutes before grilling.

Oil grates, and place tenderloin on grill. Imagine it has 4 sides. You want to cook each “side” for 3-4 minutes, or until you reach an internal temperature of 140 degrees, plus a resting time that will allow the meat temperature to increase to 145 degrees. When the temperature is in the 135 degree range, brush on glaze, reserving some for serving with protein at the table.

After resting, slice into medallions and shingle on plate. Drizzle medallions with remaining glaze and serve.


Marinated grilled asparagus

  • 1 lb bunch fresh asparagus
  • 2 tbs red wine vinegar
  • 1 tbs olive oil
  • 1 tbs low sodium soy sauce
  • 1 tsp minced garlic
  • ½ tsp black pepper
  • salt to taste
  • shaved parmesan

Cooking Directions

Wash asparagus and trim off woody stems. Mix marinade ingredients, place asparagus in resealable plastic bag, and pour in marinade ingredients. Allow to marinate for 30 minutes to 1 hour. Remove asparagus from bag, place on medium hot grill. Grill 6-8 minutes, turning asparagus over during cooking. Remove, plate, and sprinkle with shaved parmesan.


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