Menu items:

Wood grilled dry rubbed pork tenderloin, with a sauté of corn off the cob, butter beans, sweet peppers, green onions, plum tomatoes and balsamic reduction.

Dry rub:

1 tablespoon cinnamon, 1 tablespoon brown sugar, 1 teaspoon fennel seed(ground),1 teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon celery salt1/2 teaspoon black pepper. Mix ingredients rub on pork let sit 1 hour before grilling.

Balsamic reduction:

8 oz Aged balsamic vinegar reduce in medium sauce pan on medium heat till reduced to coat the back of spoon.

Sautee of:

1 Ear corn. Half of a red and yellow pepper diced, 1 scallion chopped, 1 plum tomato diced, 2 oz butter beans, 1 shallot diced, 1 smoked jalapeño, 1 oz butter.

Prep corn and vegetables then sauté in pan on medium heat fold in jalapeño and butter season with salt fold in beans. Place on bottom of plate.

Cook pork on grill till internal temperature reaches 160 degree let sit for 5 minutes. Slice pork place on top of bean mixture drizzle balsamic over dish.

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