Cast-Iron Pork Tenderloin With Blackberry Bourbon Barbecue Sauce

• 1 tablespoon extra-virgin olive oil
• 1 (1 3/4-pound) pork tenderloin
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups fresh blackberries
• 1/4 cup molasses
• 1/4 cup ketchup
• 1 tablespoon plus 1/2 teaspoon whole-grain mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon Kentucky bourbon

Pinch of kosher salt

• 1/2 teaspoon hot sauce

For the

1. 1. Preheat oven to 425°. Drizzle oil over tenderloin and sprinkle with salt and pepper.
2. 2. Pulse blackberries and next 7 ingredients in a blender or food processor until mixture is fully blended and smooth. Transfer mixture to a small saucepan and cook over medium-low heat, stirring occasionally, 10 minutes or until slightly thickened. Strain out blackberry seeds, if desired.
3. 3. Meanwhile, place a 12-inch cast-iron skillet over medium-high heat for 1 minute or until hot. Add pork and cook 2 minutes on each side or until browned.
4. 4. Transfer skillet to oven. Bake pork at 425° for 8-10 minutes or until a meat thermometer inserted into thickest portion registers 145°. Transfer pork to a cutting board and cover loosely with aluminum foil; let stand 5 minutes.
5. 5. Cut pork diagonally across the grain into ½-inch-thick slices. Serve with warm blackberry sauce.