22-ounce pork tenderloin, plus oil for searing
4 tablespoons butter
1 tablespoon brown sugar
1 cup blackberries
2 teaspoons balsamic vinegar
Preheat oven to 375. Season tenderloin generously with salt and pepper. Add a splash of oil to a large pan and heat on medium-high until oil is glossy. Sear tenderloin for about 60 seconds on each side or until a golden sear forms. Then, transfer tenderloin to a baking sheet, cover with tin foil, and cook 25 minutes. After 25 minutes, remove foil and cook an additional 12 minutes or until internal temperature reaches 145. Let rest 5 minutes before slicing.
Meanwhile, in a small pan, melt butter and brown sugar. Add blackberries and balsamic and heat 5 minutes on low. Then, mash blackberries to release juices, and cook sauce on low an additional 5-8 minutes. Pour sauce through a strainer to remove seeds and pulp, then pour over sliced tenderloin.