Pork Tenderloins with Blackberry Mustard Sauce
For the Pork:
1 1/2 t Fresh Thyme, minced
1/2 t Pepper
1/4 t Salt
1/4 t Ground Allspice
1/4 t Cinnamon
2 Garlic Cloves, minced
2 Pork Tenderloins
1 T Olive Oil
3/4 C Fresh Blackberries
For the Sauce:
1 1/4 C Chicken Broth
2 T Balsamic Vinegar
1 T Brown Sugar
2 T Water
For Blackberry Mustard:
1/4 C Fresh Blackberries, divided
2 T Dijon Mustard
1 T Honey
1 t Balsamic Vinegar
1/2 t Dry Mustard
Prepare Blackberry Mustard:
Process 1/4 C blackberries in a food processor or hand-held blender.
Strain to remove seeds.
Add Dijon mustard, honey, vinegar and dry mustard. Stir to combine. Set aside.
Combine 1/2 t Thyme, Pepper, Salt, Allspice, Cinnamon, and Garlic . Rub pork with mixture.
Heat a large non-stick skillet on medium high. Add oil.
Add pork, cook each side for ~ 4 minutes or until browned.
Add 1/4 C Chicken broth and 2 T balsamic vinegar to skillet. Bring to a boil.
Insert a meat thermometer into thickest part of pork.
Cover the skillet and simmer on low for 25 minutes or until pork registers 160 degrees.
Remove pork from skillet, allow to rest on a cutting board, covered with foil.
Add remaining cup of broth and brown sugar to skillet. Bring to a boil, and reduce ~ 5 minute or until you are left with 1/2 C. Strain mixture.
Add corn starch and water, whisking to incorporate. Add blackberry mustard.
Bring to a boil, stirring constantly for one minute.
Remove from heat and stir in remaining teaspoon of minced thyme.
Cut pork into 1/2″ slices.
Spoon sauce evenly over 6 plates and fan pork slices on top.
Garnish with 3/4 C Fresh Blackberries.