Recipe by Sodak1951
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!!
Top Review by leslieboyd777
This was a delicious dish! I substituted the frozen berries with sugarfree blackberry preserves, only used 2 tablespoons spicy mustard, doubled the honey, added a cup of cooking sherry & made it in a CROCK POT. This was so good & very tender. The spice rub made the meat (be sure to sear meat in frying pan 1st).
- 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
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 See How It's Made
- 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.
- 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.