Ingredients

• 1-1/2  lb. pork tenderloin
• 1/4  cup blackberry preserves, melted and cooled
• 1/4  cup dry white wine or apple juice
• 2  Tbsp. balsamic vinegar
• 2  Tbsp. olive oil
• 2  Tbsp. Dijon-style mustard
• 3  cloves garlic, minced
• 1  tsp. soy sauce
• 1  tsp. finely shredded orange peel
• 1/2  tsp. snipped fresh rosemary
•   Steamed green beans (optional)
•   Finely shredded orange peel (optional)

Directions

1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in 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, refrigerated, 2 to 5 hours, turning bag occasionally.

2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).

3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.