BLACKBERRY-GLAZED PORK TENDERLOIN

2 large cloves garlic, quartered lengthwise
2 tablespoons olive oil
1 teaspoon fresh rosemary
1 pork tenderloin, about 1 pound
1/2 teaspoon coarse salt
Freshly ground pepper
FOR THE GLAZE:
1/2 cup blackberry preserves
3 tablespoons water
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon Thai chile paste*

Preheat oven to 425 degrees F.

Combine garlic, 1 tablespoon olive oil and rosemary in small bowl; make 4 slits several inches apart in tenderloin. Press garlic-oil mixture into each slit. Season the roast with salt and pepper to taste.

Heat oven-proof skillet over medium-high heat; add remaining 1 tablespoon olive oil. Cook tenderloin, turning, until browned on all sides, about 6 minutes total.

Meanwhile, combine preserves, water, Worcestershire, vinegar and chile paste in small saucepan over medium heat; cook, stirring, just until ingredients come together, about 4 minutes. Remove from heat; cover.

Transfer pork to foil-covered baking pan; baste with blackberry sauce.

Roast, basting once with sauce, until meat thermometer registers 150 degrees F in thickest part of meat, about 15 minutes. Remove from oven; baste.

Tent roast with foil; set aside 5 minutes. (Roast should reach 160 degrees F.) Cut on a diagonal into 1/4-inch slices; serve with remaining sauce.

*Thai chile paste is available in Asian markets and well-stocked supermarkets. Substitute chili sauce (near the ketchup in the condiment aisle) if unable to find the paste.

Servings: 4
Source: Perfect Recipes for Having People Over by Pam Anderson