Spicy Blackberry Pork Tenderloin with Blackberry Salsa

• 2 (6 oz) pkgs blackberries, divided
• 1 jalapeño, seeded and chopped
• 1 garlic clove, smashed
• 7 tbsp extra virgin olive oil, divided
• 2 tsp honey
• 1 tsp kosher salt, divided
• 1 lb pork tenderloin
• 4 green onions, thinly sliced
• ¼ c radishes, sliced
• 2 tbsp fresh cilantro, chopped
• ¼ tsp freshly ground pepper

Combine 1 package blackberries, jalapeño and garlic in a food processor and process until smooth, about 10 seconds. Transfer to a medium bowl and whisk in ¼ c oil, honey and ¾ tsp salt. Transfer ¼ c of the mixture to a small bowl, cover and chill. Pour remaining mixture in a large, resealable bag. Add pork to bag and seal, removing as much air as possible, turning bag over a few times to ensure pork is completely coated in mixture. Refrigerate 8-24 hours.

For the grill: Heat a grill over medium. Brush grill grates with canola oil. While grill is heating, let tenderloin come to room temperature. Grill tenderloin for about 15 minutes, turning every few minutes, until lightly charred on all sides with an internal temperature of 145°F. Let rest 15 minutes.

For the oven: Preheat oven to 350°F. In a large skillet on medium high heat, add remaining 2 tbsp oil to heat through, 2-3 minutes. Drain pork and discard marinade. Add pork to skillet and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook until pork reaches an internal temperature of 145°F, about 15 minutes. Transfer pork to a cutting board to rest.

Cut remaining blackberries in half and place in a large bowl. Add green onions, radishes, cilantro, remaining 1 tbsp oil, remaining ¼ tsp salt and pepper to bowl, and toss to combine. Slice pork and serve with blackberry salsa and reserved blackberry sauce.