Ingredients

3 tbl extra-virgin olive oil,

1 shallot, thinly sliced

3 large sprigs thyme,

1 10 ounce bag frozen blackberries

¾ cup dry, fruity red wine, such as pinot noir

2 tablespoons blackberry balsamic vinegar

2 tablespoons honey,

¼ teaspoon crushed red pepper

Salt and black pepper

2 1 lbs pork tenderloins, at room temp & patted dry

Preheat oven 450 degrees . In sml saucepan, heat 1 tb olive oil over med heat. Add shallots & thyme & cook til softened, 3 mins. Add 2 c blackberries, wine, vinegar, honey & crushed red pepper; season w/ salt & black pepper. Bring to boil, simmer til  liquid is reduced by half, 20 minutes.

In large, ovenproof skillet, heat remaining 2 tbl olive oil over med-high heat. Season pork w/ salt & black pepper & cook, turning, til browned, 10 mins. Move skillet to oven & roast the pork til an instant-read thermometer registers 150 , 10 mins. Transfer to a cutting board &  rest for 5 mins then thickly slicing. Strain sauce. Discard solids, then return sauce to saucepan & season w/ salt and black pepper. Stir  remaining berries and warm over low heat. Divide  pork among plates and spoon sauce over portions.