Blackberries add a tangy sweetness to everything. The blackberry sauce below is equally tasty when stuffed into a pork loin before roasting as it does over a vanilla pudding cake. You can add some whole blackberries and snipped rosemary or thyme leaves for garnish.
Spray a medium saucepan with non-stick cooking spray and place over medium heat. Add 1/2 cup chopped onion and cook until just tender about five minutes.
Combine onion, 1/2 cup blackberry spreadable fruit, 1/4 cup jalapeno jelly, 1/2 teaspoon finely-shredded lemon peel, and 1/2 teaspoon reduced-sodium soy sauce in a bowl, then stir in 1 cup fresh blackberries.
To make blackberry stuffed pork roast, preheat oven to 325 degrees. Place a single loin roast fat side down and butterfly it by making a cut down the center lengthwise. Make perpendicular cut from each side of the V to within 1/2 inch of the edge.
Open the loin flat, season with salt and pepper, and spread with half the sauce. Sprinkle 1/2 cup of chopped pecans, roll up the roast and place it on a rack set into a roasting pan. Roast until a meat thermometer registers 145 degrees, which will be somewhere between an hour and an hour and a half. Cover the roast with foil and allow it to sit for 15 minutes before carving and serving it with the remaining blackberry sauce.