When you make too much of a good thing, it is important to save what you can to enjoy on another day! Tonight we are going to enjoy pork tenderloin and we are going to use the extra blackberry sauce that I made for my birthday dinner back in December. This sauce saves nicely because it uses balsamic vinegar for some of the rich flavor. The acidity of the vinegar allows us to store the extra sauce in the refrigerator for another month or so. If you missed my blog entry for this great meal, try checking out Cooking Light and typing in Pork with Blackberry-Sage Sauce. It is definitely worth the effort!