Pork Medallions w/ Blackberry Sauce

Ingredients:

• 2 (1lb ea) pork tenderloins
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon coarsely ground whole allspice
• 1/4 cup butter or margarine, divided
• 1/2 cup diced shallots
• 2/3 cup dry white wine
• 3 tablespoons seedless blackberry fruit spread
• fresh blackberries and fresh thyme sprigs for garnish

Instructions:

Sprinkle the pork evenly with salt, black pepper and allspice. Cover and chill for 30 minutes. Grill the pork over medium-high heat for 20 minutes or until a meat thermometer registers 160° in the thickest portion. Remove from the grill and let stand for 10 minutes. Melt 2 tablespoons of butter in a small saucepan over medium-high heat while the pork stands. Add the shallots and saute for 5 minutes or until tender. Add the wine and cook for 13 minutes or until liquid is reduced by half. Reduce the heat to low and whisk in the fruit spread and remaining 2 tablespoons butter. Cook for 2 minutes or until slightly thickened. Cut the pork into 1/4-inch slices, then drizzle blackberry sauce over the pork. Garnish if desired.