Roasted Pork W/Blackberry Sauce

• 1 1/2 lbs pork tenderloin
• 1/4 c blackberry perserves
• 1/4 c white wine or apple juice
• 2 tbls balsamic vinegar, olive oil, dijion mustard
• 3 cloves garlic minced
• 1 tsp soy sauce, orange zest
• 1 tsp rosemary

1. Mix blackberry perserves, white wine, balsamic vinegar, olive oil, dijon mustard, garlic, soy sauce, orange peel, rosemary in a sauce pan to melt blackberry perserves. Stir well and pour over pork loin to marinade in fridge 2-5 hours. Turn pork occasionally.
2. Preheat oven to 425. Drain pork and place on a rack in a roasting pan. Bake 35-45 minutes until 155 internal degrees. Let rest 10-15 minutes before slicing.
3. While pork loin is cooking I mixed fresh batch of marinade. Boiled for 2 minutes and then put on simmer. I did not add any extra rosemary.
4. Slice, pour sauce over pork and sprinkle with fresh blackberries if you have any.

pork tenderloin, blackberry perserves, white wine, balsamic vinegar, garlic, soy sauce, rosemary

Taken from www.epicurious.com/recipes/member/views/roasted-pork-w-blackberry-sauce-50119062 (may not work)