Bitsy's Kitchen. Pork Tenderloins With Blackberry-Mustard Sauce

Pork Tenderloins With Blackberry Mustard Sauce
1 1/2 tsp. minced fresh thyme, divided 1/2 tsp. ground pepper 1/4 tsp. salt 1/4 tsp. ground allspice 1/4 tsp. ground cinnamon 2 cloves garlic, minced 2 pork tenderloins (3/4 pound) Vegetable cooking spray 1 Tbsp. olive oil	1 1/4 cups no-salt-added chicken broth, divided 2 Tbsp. balsamic vinegar 1 Tbsp. brown sugar 1/2 tsp. cornstarch 2 Tbsp. water 1/4 cup Blackberry Mustard 3/4 cup fresh blackberries Fresh thyme sprigs (optional)

Combine 1/2 teaspoon minced thyme and next 5 ingredients in a bowl; stir well.

Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours.

Coat a large nonstick 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 tablespoons 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, and discard solids.

Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk.
Stir in strained broth mixture and 1/4 cup Blackberry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme.

Yield: 6 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 2 tablespoons blackberries)

NOTES : A dry marinade of sweet spices rubbed over the tenderloins makes the blackberry sauce taste even sweeter. To serve, cut pork into 1/2-inch-thick slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired.