Pork Tenderloin With Blackberry Mustard Sauce - cooking recipe

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

Preparation

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.