Source: Marcy Kaminski

• 2 pork tenderloins - 1 pound each
• 2 teaspoons kosher salt
• 1 teaspoons fresh ground pepper
• 2 teaspoons canola oil
• 1 large shallot - finely chopped
• 1 cup beef broth
• 1/4 cup Blackberry Patch Wild Blueberry Syrup
• 1 teaspoon fresh thyme - finely chopped
• 1 tablespoon unsalted butter

Directions:

Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above saute' shallot over medium heat until softened, about 3-5 minutes. Add beef broth; bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the saute' pan. Turn tenderloins to cover with sauce on all sides; let rest for 5 minutes. Transfer toa cutting board adn cut crosswise slices. Serve with sauce.