Pork Tenderloin With Blackberry Mustard Sauce

Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

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!!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. BLACKBERRY MUSTARD SAUCE.
  2. Position knife blade in processor, add blackberries.
  3. Process 1 minute, strain and discard seeds (optional).
  4. Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
  5. Store sauce in airtight container in fridge for up to two weeks, if desired.
  6. 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.
  7. TENDERLOIN.
  8. Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
  9. Trim fat from pork, rub pork with thyme mixture.
  10. Place in shallow dish, cover and chill at least 2 hours.
  11. Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
  12. Add pork, cook 4 minutes or until browned on all sides.
  13. Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
  14. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
  15. Remove pork from skillet, set aside and keep warm.
  16. 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.
  17. Strain mixture, discard solids.
  18. Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
  19. 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.
  20. Remove sauce from heat; stir in remaining tsp of minced thyme.
  21. Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.