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!!

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.
Most Helpful

4 5

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).

4 5

I love the flavors of this recipe, it was a little hard to follow, but I should have pre-read it a little better before starting to cook. Now, the sauce,,,,I ended up adding a total of a 16 oz bag of blackberries instead of 1 cup because I tasted it with just the cup and the mustard totally overpowered the flavor of the blackberry puree. I was glad that I had the extra blackberries because it was nicely balanced after I added the extra blackberry puree plus 2 more TBSP honey! Next time, I would just not add quite so much mustard and keep the rest of the sauce the same. I loved the spice rub on the tenderloin, it was right on the money. In the end, very tasty pork tenderloin recipe! Thanks for posting!