Pork Tenderloin With Blackberry Mustard Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!! Ingredients:
1 1/2 teaspoons minced thyme, divided |
1/2 teaspoon ground pepper |
1/4 teaspoon salt |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
2 garlic cloves, minced |
2 (3/4 lb) pork tenderloin (3/4 pound each) |
vegetable oil cooking spray |
1 tablespoon olive oil |
1 1/4 cups chicken broth, divided |
2 tablespoons balsamic vinegar |
1 tablespoon brown sugar |
1/2 teaspoon cornstarch |
2 tablespoons water |
3/4 cup fresh blackberries |
1 cup blackberry, frozen |
7 tablespoons hot dijon mustard |
3 tablespoons honey |
1 tablespoon balsamic vinegar |
1 teaspoon dry mustard |
Directions:
1. BLACKBERRY MUSTARD SAUCE.
2. Position knife blade in processor, add blackberries.
3. Process 1 minute, strain and discard seeds (optional).
4. Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well-yield is 1 cup.
5. Store sauce in airtight container in fridge for up to two weeks, if desired.
6. OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
7. TENDERLOIN.
8. Combine 1/2 tsp minced thyme and next 5 ingredients in bowl-stir well.
9. Trim fat from pork, rub pork with thyme mixture.
10. Place in shallow dish, cover and chill at least 2 hours.
11. Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
12. Add pork, cook 4 minutes or until browned on all sides.
13. Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
14. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
15. Remove pork from skillet, set aside and keep warm.
16. 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.
17. Strain mixture, discard solids.
18. Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
19. Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
20. Remove sauce from heat; stir in remaining tsp of minced thyme.
21. Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.
|
|