Before starting, wash and dry all produce. Lightly oil the grill. While potatoes cook, preheat the grill to 500°F over medium-high heat. Halve potatoes (quarter them if larger). Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Add 2 tbsp (1/4 cup) butter, then gently toss until butter melts and potatoes are coated. Cover to keep warm.

Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop. Thinly slice chives. Add blueberry jam, half the vinegar and half the thyme to a small microwave-safe bowl. Season with salt and pepper. Microwave until jam softens and mixture is warm, 30 sec-1 min. Stir to combine.

Combine whole grain mustard, half the Dijon, remaining thyme and 1/2 tbsp (1 tbsp) oil in a shallow dish. Pat pork dry with paper towels. Season with half the garlic salt and pepper. Add pork to the dish with mustard mixture, then toss to coat.

Add pork to the grill. Close lid and grill, flipping once, until pork is cooked through, 4-6 min per side.**Transfer pork to a plate, then spread blueberry-thyme glaze over top. Set aside to rest, 3-5 min.

Season potatoes with remaining garlic salt and pepper. Add half the chives, then gently toss to coat.

Add remaining vinegar, remaining Dijon and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, dried cranberries and remaining chives, then toss to combine. Divide pork, potatoes and salad between plates. Spoon any remaining glaze from the plate over pork.