Pork Tenderloin With Blackberry Mustard Sauce
photo by ChefLee
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
pork tenderloin
- 7.39 ml minced thyme, divided
- 2.46 ml ground pepper
- 1.23 ml salt
- 1.23 ml ground allspice
- 1.23 ml ground cinnamon
- 2 garlic cloves, minced
- 2 (680.38 g) pork tenderloin (3/4 pound each)
- vegetable oil cooking spray
- 14.79 ml olive oil
- 295.73 ml chicken broth, divided
- 29.58 ml balsamic vinegar
- 14.79 ml brown sugar
- 2.46 ml cornstarch
- 29.58 ml water
- 177.44 ml fresh blackberries
-
blackberry mustard sauce (use 1/4 cup for pork)
- 236.59 ml blackberry, frozen
- 103.53 ml hot Dijon mustard
- 44.37 ml honey
- 14.79 ml balsamic vinegar
- 4.92 ml dry mustard
directions
- 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.
- TENDERLOIN.
- 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.
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Reviews
-
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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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).
Tweaks
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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).