Pork Tenderloins with Blackberry-Mustard Sauce
posted by Kristen 04-01-99 6:55 PM
1-1/2 teaspoons minced fresh thyme, divided
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 cloves garlic, minced
2 (3/4-lb.) pork tenderloins
Vegetable cooking spray
1 tablespoon olive oil
1-1/4 cups no-salt added chicken broth, divided
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon cornstarch
2 tablespoons water
1/4 cup Blackberry Mustard (see recipe below)
3/4 cup fresh blackberries
Fresh thyme sprigs (optional)
In a bowl, combine 1/2 teaspoon minced thyme and next 5 ingredients, then stir well. Trim fat from pork, then rub pork with thyme mixture. Place in a shallow dish. Cover and chill for 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 until meat thermometer registers 160 °F (about 25 minutes). Remove pork from skillet, then set aside and keep warm.
Meanwhile, add remaining 1 cup chicken broth and brown sugar to skillet. Bring to a boil and cook until broth mixture is reduced to 1/2 cup (about 5 minutes). 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 1 teaspoon minced thyme.
Cut pork into 1/2-inch thin slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, then arrange pork slices on top of sauce. Top with 2 tablespoons of blackberries. Garnish with fresh thyme sprigs, if desired. Yields 6 servings
Blackberry Mustard:
1 cup fresh blackberries
1/4 cup plus 3 tablespoons hot Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard
Position knife blade in food processor bowl; add blackberries. Process 1 minute or until smooth. Strain and discard seeds. Combine blackberry puree, Dijon mustard, and remaining ingredients in a bowl, then stir well. Store mustard in an airtight container in refrigerator for up to 2 weeks, if desired. Yields 1 cup.
SOURCE: Bon Apetit