Roast Pork Tenderloin with Blackberry Port Sauce

Ingredients

• 2 pork tenderloins, just under 400 g (14 oz) each
• 1 slice of bread, crusts removed
• 1 small onion, quartered
• 2 cloves garlic, sliced, optional
• 4 cm / 1½ inch piece root ginger, peeled, sliced
• 40g / 1½ oz walnut pieces
• Salt and freshly ground black pepper
• 225g / 8oz blackberries
• 8 rashers smoked streaky bacon
• 5 small bay leaves
• 1 tbsp olive oil
• 450ml / ¾ pt chicken stock
• 150ml / ¼ pt ruby port
• 2 tsp cornflour