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Sprinkle pork evenly with salt, pepper, and
allspice. Cover and chill 30 minutes.
Grill pork, covered, over medium-high heat for 20
minutes or until meat thermometer registers 160°,
turning pork once. Remove from grill and let
stand for 10 minutes.
In a small saucepan, melt 2 tablespoons butter
over medium-high heat. Add in shallots;
stir/saute for 5 minutes or until tender. Add in
wine; cook 13 minutes or until liquid is reduced
by half.
Reduce heat to low; whisk in fruit spread and
remaining 2 tablespoons butter; cook 2 minutes or
until slightly thickened.
Cut pork into 1/4-inch slices. Drizzle blackberry
sauce over pork; garnish with fresh blackberries
and thyme sprigs, if desired.
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