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Pork Tenderloins With Blackberry-mustard Sauce

Make Pork Tenderloins With Blackberry-mustard Sauce at home with Fresh Thyme, Ground Pepper, Salt, Ground Allspice, and Ground Cinnamon. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1/4 tsp
• 2 clove
• 2
• 1 tbsp
• 1 1/4 cup
• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 2 tbsp
• 1/4 cup
• 3/4 cup

Method (preview)

1. 1

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

2. 2

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

3. 3

   Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk.

4. 4

   Stir in strained broth mixture and 1/4 cup Blackberry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly.

5. 5

   Remove sauce from heat; stir in remaining teaspoon minced thyme. (serving size: 3 ounces pork, 2 tablespoons sauce, and 2 tablespoons blackberries)

6. 6

   "Cooking Light, Jul/Aug 1994, page 71"

7. 7

   To serve, cut pork into 1/2-inch-thick slices.

8. 8

   Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce.

9. 9

   Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired.