Pork Tenderloin With Blackberry Mustard Sauce

Submitted 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!!"

 

• Ready In: 1hr 15mins
• Ingredients: 20
• Serves: 6

ingredients

• pork tenderloin

• 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

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.

Reviews

[ChefLee]

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!

 

[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).