In a saute pan with 1 tbsp oil, saute on medium heat ¼ c. yellow onion and 2 minced garlic cloves for 2 mins. Stir in and combine ½ c. ketchup, ¼ c. harissa paste, ¼ c. dark brown sugar and 2 tbsp. honey.
Allow to simmer for 2 min. Stir in 2 baskets of blackberries and 1 tsp dried thyme leaves. Allow to simmer for 25 min, stirring occasionally.
*Optional step: Place sauce in a blender and blend until smooth. Using a spatula, press through a fine mesh strainer.*
Place a 2lb pork tenderloin into a bag with 1/3 of bbq sauce. Toss around to coat and allow to marinate in the refrigerator overnight. Preheat oven to 425 degrees.
In a large saute pan on high heat, add 3 tbsp of canola
oil and sear off tenderloin on each side. Place into oven and finish cooking until internal temperature reaches 140 degrees.
Remove from oven and cover with foil. Allow to rest for 15 min. before slicing.
In a small sauce pot, combine ½ c. champagne vinegar, ½ c. water, ½ c. granulated sugar.
Bring to a boil on high heat until sugar is completely dissolved. Remove from heat and stir in 1 basket of blackberries, ½ of a shallot (julienne) and ½ tsp dried thyme.
Place in a container and refrigerate overnight. Can be kept in the refrigerator for up to 2 weeks.
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