Cast-Iron Pork Tenderloin With Blackberry Bourbon Barbecue Sauce

• 1 tablespoon extra-virgin olive oil
• 1 (1 3/4-pound) pork tenderloin
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups fresh blackberries
• 1/4 cup molasses
• 1/4 cup ketchup
• 1 tablespoon plus 1/2 teaspoon whole-grain mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon Kentucky bourbon
• Pinch of kosher salt
• 1/2 teaspoon hot sauce

1. Preheat oven to 425.
2. Drizzle oil over tenderloin and sprinkle with salt and pepper.
3. Pulse blackberries and next 7 ingredients in a blender or food processor until mixture is fully blended and smooth.
4. Transfer mixture to a small saucepan and cook over medium-low heat, stirring occasionally, 10 minutes or until slightly thickened.
5. Strain out blackberry seeds, if desired.
6. Meanwhile, place a 12-inch cast-iron skillet over medium-high heat for 1 minute or until hot.
7. Add pork and cook 2 minutes on each side or until browned.
8. Transfer skillet to oven.
9. Bake pork at 425 for 8-10 minutes or until a meat thermometer inserted into thickest portion registers 145.
10. Transfer pork to a cutting board and cover loosely with aluminum foil; let stand 5 minutes.
11. Cut pork diagonally across the grain into 1/2-inch-thick slices.
12. Serve with warm blackberry sauce.

extravirgin olive oil, pork tenderloin, kosher salt, freshly ground black pepper, fresh blackberries, molasses, ketchup, wholegrain mustard, red wine vinegar, kentucky bourbon, kosher salt, hot sauce

Taken from www.foodrepublic.com/recipes/cast-iron-pork-tenderloin-with-blackberry-bourbon-barbecue-sauce/ (may not work)