1. Wash and drain the berries. Add half the berries to a food processor or blender and puree. (Alternatively, use an immersion blender.) Position a fine sieve over a small bowl; place puree in the sieve and press with the back of a ladle or spoon to work the liquid through the sieve, extracting as much puree as possible; there should be about 1/4 cup. Discard the blackberry seeds and set the puree aside.

2. Using a sharp knife, carefully remove and discard the tough, pearly membrane on the tenderloin. Cut the meat into 12 equal slices, each about 3/4-inch thick. (If the slices are thicker than that, place the pork between layers of plastic wrap and pound lightly with a rolling pin to 3/4-inch thickness.) Sprinkle pork with salt and pepper.

3. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat until hot; add half the pork pieces (so as not to crowd them in the skillet). Cook pork until lightly browned on the bottom, about 4 minutes. Turn and cook on the other side another 2 to 3 minutes (pork will still be slightly pink inside). Transfer pork to a plate and tent with foil. Repeat with the remaining 1 Tbsp. oil and the rest of the pork. Cover pork with foil and set aside.

4. Add scallions to the skillet and cook over medium heat, stirring constantly, for 2 minutes to soften slightly. Add vinegar, blackberry puree, and Italian seasoning, and cook, stirring occasionally, until the mixture has reduced by half, about 5 minutes. (Check amount of reduction by pouring the vinegar mixture into a liquid measuring cup — it should be about 1/4 cup - then return mixture to skillet.) Stir in strawberry spread.

5. Add pork, plus any juices, back to the skillet. Cook 1 to 2 minutes to reheat. Using tongs, turn each piece of pork to coat other side with the blackberry glaze. Divide pork medallions among 4 plates. Spoon any remaining glaze over pork. Garnish with reserved fresh blackberries and serve immediately

Source: Hannaford fresh Magazine, July - August 2015