Gingered Pork with Blackberries

1/2 cup Korean Soy Ginger Marinade
1 1/2 lbs. Pork Tenderloin
2 cups Chicken Stock
2 Tbs Olive Oil
2 Tbs Stout or Dark Beer
2 Tbs Oakville's Stout & Shallot Mustard
1 Tbs Flour
1/2 pint Blackberries
2 tsp chopped Italian Parsley for garnish

In a non-reactive bowl, marinate pork for 1 hour or overnight in Korean Soy Ginger Marinade.

Preheat oven to 425 degrees. Coat roasting pan with olive oil.

Place pork in prepared pan. Roast pork for about 25 minutes or until it reaches 140 degrees. Remove pork to cutting board.

Place roasting pan on stove over medium heat. Add flour and stir in picking up any nice browned bits.

Whisk in mustard, beer and chicken stock. Cook until mixture begins to thicken. Remove from heat and add berries.

Slice pork onto plates and spoon blackberry sauce on top. Garnish with chopped parsley.

(Serves Six)