Roasted Pork With Blackberry Sauce

• 1 1/2 lbs pork tenderloin
• 1/4 cup blackberry preserves, melted and cooled
• 1/4 cup dry white wine or 1/4 cup apple juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons dijon-style mustard
• 3 garlic cloves, minced
• 1 teaspoon soy sauce
• 1 teaspoon finely shredded orange peel
• 1/2 teaspoon snipped fresh rosemary
• 1 lb steamed green beans (optional)
• 2 tablespoons finely shredded orange peel (optional)

1. 1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
2. 2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
3. 3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.

pork tenderloin, blackberry preserves, white wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, orange peel, rosemary, green beans, orange peel

Taken from www.food.com/recipe/roasted-pork-with-blackberry-sauce-391998 (may not work)