Pork Tenderloin With Blackberry Mustard Sauce

Recipe by Sodak1951
READY IN: 1hr 15mins




  • 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.
  • 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.