1 Package (6 ounce) Driscoll's Blackberries, divided
1/3 Cup Chambord, or other berry flavored liqueur
4 Tablespoons instant espresso powder
2 Tablespoons light brown sugar
2 Teaspoons Kosher salt
2 Teaspoons ground cumin
1 1/4 Teaspoons cracked black pepper 1/4 Tsp. cayenne pepper
2 Tablespoons olive oil
1 Cup chicken broth, divided
1 Package (6 ounce) Driscoll's Raspberries, divided
1 leek, trimmed and sliced
2 pork tenderloins (about 1 pound each)
Preheat oven to 425°F. Stir espresso powder, sugar, salt, cumin, black pepper and cayenne pepper together in a small bowl. Rub mixture onto pork, coating all sides.
Heat oil in large skillet over medium-high heat; add pork and brown evenly, about 4 minutes.
Place leeks and 1/2 cup chicken broth in a large roasting pan. Add pork to pan. Roast in oven 20 minutes. Add remaining 1/2 cup chicken broth and 1/2 cup each raspberries and blackberries. Roast 10 minutes longer or until internal temperature is 160°F. Remove pork to a platter and let rest 10 minutes.
Crush roasted berries with a fork. Add Chambord and place roasting pan over medium heat; cook and stir 2 minutes. Add remaining raspberries and blackberries. Serve over sliced pork.
Use rub on slow cooked ribs and bake at 250°F for 8 hours.