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1
BLACKBERRY MUSTARD SAUCE.
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2
Position knife blade in processor, add blackberries.
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3
Process 1 minute, strain and discard seeds (optional).
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4
Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
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5
Store sauce in airtight container in fridge for up to two weeks, if desired.
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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.
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7
TENDERLOIN.
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8
Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
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9
Trim fat from pork, rub pork with thyme mixture.
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10
Place in shallow dish, cover and chill at least 2 hours.
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11
Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
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12
Add pork, cook 4 minutes or until browned on all sides.
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13
Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
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14
Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
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15
Remove pork from skillet, set aside and keep warm.
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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.
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17
Strain mixture, discard solids.
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18
Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
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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.
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20
Remove sauce from heat; stir in remaining tsp of minced thyme.
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21
Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.
