Pork tenderloins with blackberry-mustard sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Minced fresh thyme, divided |
| ½ | teaspoon | Ground pepper |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground cinnamon |
| 2 | Cloves garlic, minced | |
| 2 | Pork tenderloins, (3/4-pound) | |
| Vegetable cooking spray | ||
| 1 | tablespoon | Olive oil |
| 1¼ | cup | No-salt-added chicken broth, divided |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Cornstarch |
| 2 | tablespoons | Water |
| ¼ | cup | Blackberry Mustard |
| ¾ | cup | Fresh blackberries |
| Fresh thyme sprigs, (optional) | ||
Directions
Combine ½ 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 ¼ 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 ½ 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 ¼ 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).
Per serving: 140 Calories; 5g Fat (33% calories from fat); 19g Protein; 6g Carbohydrate; 49mg Cholesterol; 361mg Sodium NOTES : A dry marinade of sweet spices rubbed over the tenderloins makes the blackberry sauce taste even sweeter. To serve, cut pork into ½-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.
Recipe by: Cooking Light, Jul/Aug 1994, page 71 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.