Blackberry-Glazed Pork Tenderloin

Source: WESH.COM-Food

2 large cloves garlic, quartered lengthwise
2 tbsp. olive oil
1 tsp. fresh rosemary
1 pork tenderloin, about 1 pound
½ tsp. coarse salt
Freshly ground pepper

Glaze:
½ cup blackberry preserves
3 tbsp. water
2 tbsp. each: Worcestershire sauce, cider vinegar
1 tbsp. Thai chili paste (see note)

Heat oven to 425 degrees. Combine the garlic, 1 tablespoon of the olive oil and the rosemary in a small bowl; make 4 slits several inches apart in tenderloin. Press garlic-oil mixture in each slit. Season the roast with salt and pepper to taste.

Heat an oven-proof skillet over medium-high heat; add remaining 1 tablespoon of the olive oil. Cook tenderloin, turning, until browned on all sides, about 6 minutes total.

Combine preserves, water, Worcestershire, vinegar and chili sauce in a saucepan over medium heat; cook, stirring, just until ingredients come together, about 4 minutes. Remove from heat and cover.

Transfer pork to foil-covered baking pan; baste with sauce. Roast, basting once with sauce, until thermometer registers 150 degrees in thickest part of meat, which should be about 15-20 minutes. Remove from the oven and baste again. Tent roast with foil; set aside 5 minutes. Roast should reach 160 degrees. Cut on diagonal into ¼-inch slices; serve with remaining sauce.

Recipe note: Thai chili paste is available in the Asian section of most supermarkets. Substitute chili sauce (near ketchup in the condiment aisle) if unable to find the paste.