Recipes

Pork Tenderloin with Blackberry Mustard Sauce

Cuisine: French

Type: Main Course

Serves: 4

Source:	July/August 1994 Cooking Light
Attributes:
Comments:
Serving Suggestions:	Serve with a wine with a hint of Blackberry flavor

Ingredients:

Blackberry Mustard:

1 cup fresh blackberries
1/4 cup plus 3 tbs. hot Dijon mustard
3 tbs. honey
1 tbs. balsamic vinegar
1 tsp. dry mustard

Tenderloins:

1-1/2 tsp. minced fresh thyme, divided
1/2 tsp. ground black pepper
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
2 cloves garlic, minced
2 (3/4 lb) pork tenderloins
Vegetable cooking spray
1 tbs. olive oil
1-1/4 cup chicken broth, diveded
2 tbs. balsamic vinegar
1 tbs. brown sugar
1/2 tsp. cornstarch
2 tbs. water
1/4 cup Black berry Mustard
3/4 cup fresh blackberries
Fresh thym sprigs

Instructions:

1. Make the Blackberry Mustard: Process blackberries in a food processor until smooth. Strain and discard the seeds. Combine the blackberry purÃ©e, Dijon mustard, honey, vinegar and dry mustard in a bowl and stir well. Yields 1 cup. Can store in sealed container in refrigerator for up to two weeks.

2. Combine 1/2 tsp minced thyme, the ground black pepper, salt, allspice, cinnamon and garlic to c reate a dry rub. Rub pork with the dry rub and place in a shallow dish; cover and chill 2 hours.

3. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook until browned on all sides. Add 1/4 cup chicken broth and 2 tbs vinegar to skillet; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160Â° F. Remove pork from skillet; set aside and keep warm.

4. 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, and discard solids.

5. Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup Black berry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme.

6. Cut pork into 1/2 inch thick slices. Spoon 2 tablespoons of sauce onto each of 4 serving plates and arrange pork slices on top of sauce. Top with a few fresh blackberries and garnish with fresh thyme sprigs.

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