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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).

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leslieboyd777 November 06, 2009

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!

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Chef*Lee November 19, 2008
Pork Tenderloin With Blackberry Mustard Sauce