<http://schema.org/recipeInstructions>
" Marinate the meat: Place the tenderloins in a glass dish or zip-top bag. In a medium saucepan over medium-high heat, bring 2 cups berries, rosemary, thyme, vinegar, water, salt, and pepper to a boil. Remove from heat and let cool. Pour the liquid over tenderloins, cover, and store in the refrigerator -- 8 hours to overnight. Turn tenderloins occasionally to ensure even marinating. Grill the meat: Heat grill to medium high. Drain tenderloins and reserve the marinade. Grill the tenderloins on all sides, turning with tongs until cooked through (145 - 150 degrees F) -- 25 to 30 minutes. Let rest for 5 minutes before slicing. Make the sauce: Strain the marinade through a fine strainer and reserve 1/2 cup of the liquid. In a medium skillet, over high heat, bring the liquid to a boil. Add garlic and continue to cook until the liquid is reduced to 1/4 cup. Dissolve cornstarch in the water and stir into the reduced liquid. Add blackberry liqueur and cook, stirring occasionally, until smooth, glossy, and thick -- about 2 minutes. Toss in remaining 1/2 cup fresh berries. Serve: Thinly slice the tenderloins. Drizzle meat with 1 to 2 tablespoons of sauce for each plate. Garnish with additional fresh blackberries, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28044/blackberry-grilled-pork-tenderloin-3973/?src=shelter_footer>