1. Preheat grill to medium-high heat with burners on one side turned off for indirect grilling. Trim silver skin off tenderloin.

2. Combine 1/4 cup vinegar and 1 tablespoon mustard in shallow baking dish; whisk to combine. Add remaining vinegar and mustard to small bowl and whisk to combine; set bowl aside (you’ll use this marinade for basting). Add tenderloin to baking dish; turn to coat completely. Let stand at least 10 minutes or up to 3 hours.

3. Clean grill grates and lightly oil with vegetable oil. Remove tenderloin from marinade and place on grates (discard any remaining marinade). Cover and grill tenderloin for 5 minutes. Flip and baste. Cook an additional 5 minutes covered.

4. Transfer pork to indirect heat and baste again. Cover and continue to cook, turning once or twice, and baste until meat reaches an internal temperature of 145°F on an instant-read thermometer. Transfer tenderloin to plate and cover loosely with foil; let rest at least 3 minutes before slicing and serving.

5. To make Blackberry Sauce, simmer wine, 1 cup of blackberries, and rosemary in small saucepan over medium-high heat. Cook until wine is nearly evaporated, then add broth and honey. Continue to simmer until reduced by half, about 8 minutes. Add butter and swirl until melted, season with pepper. Add lime juice and remaining 1 cup of berries. Serve sauce over sliced pork tenderloin.