pat's Recipe

Roasted Pork with Blackberry Sauce

Category: Pork

1 1/2 pounds pork tenderloin
1/4 cup blackberry preserves, melted and
cooled
1/4 cup dry white wine or apple juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon finely shredded orange peel
1/2 teaspoon snipped fresh rosemary

finely shredded orange peel for topping

Place tenderloin in a resealable plastic bag; set bag in a shallow dish. For marinae, in a small 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 in the refrigerator for 2 to 5 hours, turning bag occasionally.
Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on a rack in shallow roasting pan. Roast 35 to 45 minutes or until a meat thermometer registers 155 degrees F.
Meanwhile, for sauce, in a small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Slice pork. Serve with sauce. Sprinkle with additional orange peel.

Makes 6 servings.