Pork Tenderloin With Blackberry Mustard Sauce
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!!!
Steps
Blackberry mustard sauce.
Position knife blade in processor , add blackberries.
Process 1 minute , strain and discard seeds.
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 s.
Ingredients
thyme, ground pepper, salt, ground allspice, ground cinnamon, garlic cloves, pork tenderloin, vegetable oil cooking spray, olive oil, chicken broth, balsamic vinegar, brown sugar, cornstarch, water, fresh blackberries, blackberry, dijon mustard, honey, dry mustard