In Chef Todd Richards's cookbook, Soul, this delicious roasted pork loin is made initially with venison. One of my favorite things about Chef Richards's cookbook is how he offers substitutes for specific ingredients like for this recipe, using pork tenderloin instead of venison.

This roasted sweet and tangy pork tenderloin is basted with the blackberry-balsamic vinegar reduction and finished off with the blackberry-bourbon maple syrup.

This showstopper recipe is perfect for entertaining!