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1. Preheat oven to 425 degrees F. Place pork on a rack in a shallow roasting pan. Sprinkle with 1/8 teaspoon each salt and black pepper. Roast, uncovered, for 25 to 35 minutes or until an instant-read thermometer inserted in center registers 155 degrees F. Remove from oven. Cover roast with foil and let stand for 5 minutes until thermometer registers 160 degrees F. Cool slightly. Slice pork 1/4 inch thick.
2. For blackberry vinaigrette, in a blender container or food processor bowl combine 1/2 cup blackberries, lemon juice, oil, honey, and 1/8 teaspoon each salt and black pepper. Cover and blend or process until smooth. Strain dressing through a sieve; discard seeds.
3. To serve, place greens in salad bowls or on individual plates; top with the 2 cups blackberries, tomatoes, pine nuts (if using), and pork slices. Drizzle with dressing. Serve immediately.