Rub the pork tenderloin with the oil and rub in 1 tablespoon of the chopped rosemary. Season well all over with salt and pepper. Heat a large frying pan and add in the pork> turn the pork around in the pan and seal all over to keep in all its juices. Remove the pork from the pan and place in an oven-proof dish and continue to bake in the oven at 200`c for another 10 minute, or till cooked through. When the pork is cooked, remove it from the oven, cover with foil and leave to rest for 5 minutes. Meanwhile, make the port and berry reduction by placing the shallots and remaining rosemary in the same pan that you cooked the pork in. Soften the shallots for three minutes, and then add in the orange zest, port and season well with salt and pepper. Bring to the boil, and leave to reduce for about 5 minutes. Add in the berries, and continue to cook the sauce for 2 more minutes till the berries are soft. Once the sauce is ready, slice the cooked pork into 1cm thick pieces and place on your serving plates. Drizzle the port and berry reduction over the top of the sliced pork and serve with roasted potatoes and vegetables.

Suggested accompanying wine: Matured Syrah DELICATA Grand Cavalier Barrel D.O.K. Malta