Mustard-Rubbed Pork Loin With Blackberry Mustard Sauce

Ingredients

• 2 tablespoons brown mustard seeds
• 1/2 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon whole black peppercorn
• 1 teaspoon dried thyme
• 2 teaspoons dry mustard
• 1/2 teaspoon ground ginger
• 1/2 teaspoon coarse salt
• 1/2 teaspoon sugar
• 2 lbs pork tenderloins
• 2 tablespoons Dijon mustard
• 2 tablespoons dry white wine

• 1 (14 1/2 ounce) can chicken stock
• 1 tablespoon flour
• 1/2 pint blackberry
• 2 teaspoons fresh thyme, chopped, for garnish

Directions

1. 1

   In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop).

2. 2

   Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside.

3. 3

   Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan.

4. 4

   Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.

5. 5

   Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.

6. 6

   Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes.

7. 7

   Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.