Pork Tenderloin With Blackberry Mustard Sauce

• 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

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.

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Taken from www.food.com/recipe/pork-tenderloin-with-blackberry-mustard-sauce-323981 (may not work)