Pork Tenderloin with Blackberry Sauce

Ingredients

1.5 pound pork tenderloin
2 Tablespoons olive oil
1 1/2 cups beef broth
1/4 cup seedless blackberry jam
2 Tablespoon balsamic vinegar
1 Tablespoon grated orange peel
Flour

Instructions

Heat oven to 400 degrees.
Rinse pork and pat dry. Brush with olive oil.
Spray a large non-stick skillet with cooking spray and turn to medium-high heat. When pan is hot, brown pork well on all sides, approximately 9 minutes.

Set pan in oven and bake until meat to no longer pink in the center, approximately 45 minutes. Transfer to a platter to keep warm. Place pan with drippings from pork over medium-high heat. Add beef broth, blackberry jam, vinegar and orange peel. Bring to a boil, If sauce is too thin, thicken it with flour.
Slice the pork. Place on place and pour sauce over it.

Mixed Berry Crisp

Ingredients

1 3/4 cup flour plus 1/3 cup flour
2 1/2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 3/4 sticks (14 Tablespoons) chilled butter, cut into pieces
1 1-pound bag frozen blueberries, thawed and drained
1 1-pound bag frozen raspberries, thawed and drained
1 1-pound bag frozen blackberries, thawed and drained
1 teaspoon vanilla


Instructions

Preheat oven to 375 degrees.
Butter and flour a 9x13 inch glass baking pan.
Blend 1 3/4 cup flour, 1 1/4 cup sugar, cinnamon and salt in food processor until just combined. Add pieces of butter. Pulse until moist clumps form. Press half of the mixture into the bottom of the baking pan.
Mix all berries, vanilla, 1/3 cup flour and 1 1/4 cup sugar in large bowl. Spoon over pressed mixture in pan. Sprinkle with remaining flour mixture on top.
Bake until topping is brown and cooked through - about 50 minutes.
Cool 15 minutes before serving.
Great with a scoop of cinnamon or vanilla ice cream on top.