PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

Pork Tenderloin With Blackberry Mustard Sauce image

I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!!

Provided by Sodak1951

Categories Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 20

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Ingredients

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

Steps:

BLACKBERRY MUSTARD SAUCE.
Position knife blade in processor, add blackberries.
Process 1 minute, strain and discard seeds (optional).
Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
Store sauce in airtight container in fridge for up to two weeks, if desired.
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.
TENDERLOIN.
Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
Trim fat from pork, rub pork with thyme mixture.
Place in shallow dish, cover and chill at least 2 hours.
Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
Add pork, cook 4 minutes or until browned on all sides.
Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
Remove pork from skillet, set aside and keep warm.
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.
Strain mixture, discard solids.
Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
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.
Remove sauce from heat; stir in remaining tsp of minced thyme.
Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.