This recipe is ideal for summer picnic or brunch. The rolls and pork can be served warm or at room temperature.

Blackberry Barbecued Pork Tenderloin with Homemade Rolls
4 servings

Nonstick cooking spray
1 1/4 pounds pork tenderloin
Coarse salt and pepper to taste
1/2 cup seedless blackberry jam
3 tablespoons favorite thick barbecue sauce
3/4 teaspoon Italian seasoning
Finely chopped fresh parsley for garnish
No-rise yeast rolls:
Nonstick cooking spray
1 (.25 ounce) package active dry yeast
2 cups lukewarm water (100F to 110F)
1/4 teaspoon minced garlic
4 cups self-rising flour
1/4 cup sugar
3/4 cup unsalted butter, melted
1 large egg, beaten
1 to 2 tablespoons freshly-chopped fresh sage
1/3 cup shredded Parmesan cheese

1. For the rolls, heat oven to 425F. Spray 24 muffin cups with no-stick cooking spray (If using dark nonstick muffin pans, heat oven to 400F). Whisk yeast into lukewarm water in large bowl. Add garlic, flour, sugar, butter and egg. Whisk until combined and smooth. Fold in sage. Spoon into prepared muffin pans. Sprinkle with Parmesan cheese. Bake 15-20 minutes, or until golden brown. Remove to cooling rack. Serve hot or at room temperature. Makes 24 rolls.
2. For the tenderloin, spray grill grates with no-stick cooking spray. Heat grill to 350F-375F. Generously season tenderloin with salt and pepper. Mix blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on high 30-40 seconds, stir to blend. Grill pork, turning occasionally, 16-20 minutes (or until meat thermometer reads 160F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Sprinkle with chopped parsley and serve with additional sauce.
3. To serve on rolls, slice tenderloin into 1/2-inch medallions. Slice rolls and fill with one medallion. Makes enough to fill approximately 16 rolls. Save remaining rolls to serve at other meals.

Recipe note: Adapted from the White Lily test kitchens.