Key West Pork Tenderloin Alla Barbara

This recipe comes from a friend who swears it is worth the effort. If memory serves me correctly either the spice mix or the sauce can be purchased on-line. I'll research that tidbit and edit later if I can find the internet source. I haven't tried this recipe yet, but plan to soon. Since she's emailed this recipe twice I assume it's a winner. Thanks Barbara!!!!

Update: This recipe came to Barbara via her daughter-in-law, Suzanne. Serve the sliced tenderloing with the sauce.

Blackberry Sauce
Pork tenderloin
Anntony's Caribbean spices (any jerk or caribbean spice will do)
Mozarella
Prosciutto

Rub pork thickly with spices. Slice open tenderloin, layer fresh mozarella and prosciutto inside. Wrap with string to keep everything together

Sear both sides in hot olive oil. Then put in oven at 375-400 for at least 35 minutes. After that, keep checking on it until the pork is cooked through.

The sauce was raspberry/blackberry based with chipotle. Rothschild Farms (I think) is the name of the sauce. If you can't find the sauce, this will get you started, although proportions could be off. It's a taste-as-you-go thing:

Put all in a small heated sauce pan and stir.
Blackberry or raspberry preserves (NO CORN SYRUP)--only sweetened with natural type sugars (It will probably be an 8 oz jar?) Jelly will work if nothing else is around
1/16th tsp of Chipotle powder
1/16th tsp of Ground cloves
1/16th tsp of Ground nutmeg
2 tsp White vinegar
2 tsp Cider vinegar

Mix all and keep tasting and adding until it works well. Get 2 jars of the preserves, just in case these measurements are too much for the one jar. :o)