2 TBS. paprika
2 tsp. each; cayenne, granulated onion & garlic
1 1/2 tsp. ground black pepper
1 tsp. each: dried thyme & oregano
2 tsp. Kosher salt
1-2 pork tenderloins
Berry Salsa* (recipe follows)

Blend dry spices in small bowl. Rub onto pork and let stand 30 minutes. Prepare coals for grilling. Grill tenderloin over medium high coals to 150 degrees internal, about 15-20 minutes or. Remove, cover and rest 5-10 minutes. Serve with Berry Salsa.

Berry Salsa

1 pint strawberries
1/2 pint blueberries
1/2 pint raspberries or blackberries
1/4 cup Sugar
4 TBS Minced Sweet Onion
1 TBS Raspberry Vinegar
juice of 1/4 lemon
1 tsp. Freshly Ground Black Pepper
2 pinches of salt (to taste)
Hot Pepper Sauce (to taste)
1/4 cup Sliced Or Slivered Almonds -Toasted

Pick over and rinse the berries, dry on paper towels. Quarter the strawberries. In a bowl combine the blueberries, strawberries, sugar, onion, vinegar, pepper and hot pepper sauce. Mix well and refrigerate for at least one hour. Just before serving, stir in the almonds.