Pork Tenderloins With Blackberry Mustard Sauce(Cooking Light) - cooking recipe

Ingredients

1/4 c. Blackberry Mustard
1 1/2 tsp. minced thyme, divided
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. cinnamon
2 cloves garlic, minced
2 (3/4 lb.) pork tenderloins
vegetable cooking spray
1 Tbsp. olive oil
1 1/4 c. chicken broth, divided
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1/2 tsp. cornstarch
2 Tbsp. water
3/4 c. fresh blackberries (optional)
fresh thyme sprig (optional)

Preparation

Prepare Blackberry Mustard and set aside.
Combine 1/2 teaspoon minced thyme and next 5 ingredients. Trim fat from pork. Rub pork with thyme mixture. Chill in shallow covered dish 2 hours. Coat large nonstick skillet with cooking spray.
Add oil. Place over medium-high heat until hot. Cook pork 4 minutes until brown on all sides. Add 1/4 cup broth and vinegar to skillet; bring to boil. Cover; reduce heat. Simmer 25 minutes (meat thermometer 160\u00b0). Remove pork. Keep warm. Add remaining 1 cup broth
and sugar to skillet. Boil 5 minutes; strain.
Place cornstarch in small pan. Gradually add water; blend. Stir in strained mix and 1/4 cup Blackberry Mustard. Boil; stir constantly 1 minute. Remove from heat. Stir in remaining 1 teaspoon minced thyme. Spoon sauce on plates. Cut pork 1/2-inch slice.
Serve with berries and thyme sprigs (optional).