Pork Tenderloins With Blackberry Mustard Sauce(Cooking Light)

• 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)

1. Prepare Blackberry Mustard and set aside.
2. 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.
3. 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 160u0b0). Remove pork. Keep warm. Add remaining 1 cup broth
4. and sugar to skillet. Boil 5 minutes; strain.
5. 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.
6. Serve with berries and thyme sprigs (optional).

blackberry mustard, thyme, pepper, salt, ground allspice, cinnamon, garlic, pork tenderloins, vegetable cooking spray, olive oil, chicken broth, balsamic vinegar, brown sugar, cornstarch, water, fresh blackberries, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84178 (may not work)