2 lb pork tenderloin
1 tsp freshly ground pepper
1 tsp salt
1 tsp mustard powder
1 tsp paprika
1 tsp thyme
1 tsp cumin
4 Tbs olive oil
8 oz blackberries (fresh or frozen, thawed)
1 lg clove garlic
1 medium shallot, finely chopped
1 Tbs balsamic vinegar
2 tsp olive oil
salt and pepper to taste
sugar to taste
Preheat oven to 450 degrees F.
Combine spices (pepper, salt, mustard powder, paprika, thyme, cumin) in a bowl to create a dry rub. Cover entire pork tenderloin with spice rub.
Heat a large skillet over high heat and add oil. When the oil is hot, add the seasoned tenderloin and brown on each side, about 2-4 minutes.
Remove tenderloin from pan and transfer to baking dish. Bake until internal temperature reaches 150 degrees F, about 20 minutes. Remove from oven and let rest until internal temperature rises to 160 degrees F.
While the tenderloin is roasting, prepare the sauce in the pan used to brown the pork earlier. On medium-low, heat oil and add the shallot, cook until a light golden color. Add garlic and cook for an additional minute. Add wine and bring to a simmer until reduced by half.
Turn heat down to low and add the blackberries and balsamic. Breakup the blackberries with a spoon and stir until the sauce has thickened. Season with sugar, salt, and pepper to taste. Remove from heat and let cool slightly before serving.