Pork Tenderloin With Blackberry Mustard Sauce

Ingredients

pork tenderloin

• 1 1/2 teaspoons minced thyme, divided
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 2 garlic cloves, minced

• 2 (3/4 lb)  pork tenderloins (3/4 pound each)
• vegetable oil cooking spray
• 1 tablespoon olive oil
• 1 1/4 cups chicken broth, divided
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 2 tablespoons water
• 3/4 cup fresh blackberries

blackberry mustard sauce (use 1/4 cup for pork)

• 1 cup blackberry, frozen
• 7 tablespoons hot Dijon mustard
• 3 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon dry mustard

Directions

1. 1

   BLACKBERRY MUSTARD SAUCE.

2. 2

   Position knife blade in processor, add blackberries.

3. 3

   Process 1 minute, strain and discard seeds (optional).

4. 4

   Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.

5. 5

   Store sauce in airtight container in fridge for up to two weeks, if desired.

6. 6

   OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.

7. 7

   TENDERLOIN.

8. 8

   Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.

9. 9

   Trim fat from pork, rub pork with thyme mixture.

10. 10

    Place in shallow dish, cover and chill at least 2 hours.

11. 11

    Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.

12. 12

    Add pork, cook 4 minutes or until browned on all sides.

13. 13

    Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.

14. 14

    Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.

15. 15

    Remove pork from skillet, set aside and keep warm.

16. 16

    Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.

17. 17

    Strain mixture, discard solids.

18. 18

    Place cornstarch in small saucepan, gradually add water, blending with wire whisk.

19. 19

    Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.

20. 20

    Remove sauce from heat; stir in remaining tsp of minced thyme.

21. 21

    Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.