Recipes

Ingredients

1/4 cup Blackberry Mustard

1 teaspoon dried 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

cooking spray

1 tablespoon olive oil

11/4 cup chicken broth, undiluted and divided

2 tablespoons balsamic vinegar1 tablespoon brown sugar

1 teaspoon cornstarch

2 tablespoons water

1 cup Oregon Blackberries

Instructions

Blackberry Mustard:
1 cup Oregon Blackberries
1/4 cup plus 3 tablespoons hot Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard

In a food processor, process Blackberries for 1 minute or until smooth, strain and discard seeds. Combine blackberry puree, Dijon mustard, and remaining ingredients in a bowl. Stir well. Serve sauce with grilled pork, beef, or chicken. Store in an airtight container in the refrigerator up to two weeks.

Entree:
Combine 1/2 teaspoon thyme and next five ingredients, 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. Place over medium-high heat until hot. Add pork, cook 4 minutes or until browned on all sides. Add 1/2 cup broth and vinegar to skillet, bring to a boil. Insert a meat thermometer into thickest part of pork. 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 broth and brown sugar to skillet. Bring to a boil, cook 5 minutes or until reduced to 1/2 cup. Strain mixture, discard solids. Place cornstarch in a small saucepan, gradually add water, blending with a wire whisk. Stir in strained mixture and 1/4 cup Blackberry Mustard. Bring to a boil over medium heat, cook, stirring constantly, 1 minute. Remove from heat, stir in 1/2 teaspoon thyme. Cut pork into 1/2 inch thick slices. Spoon sauce evenly onto 6 serving plates, and arrange pork evenly on top of sauce. Top servings evenly with Blackberries. Garnish with thyme sprigs if desired.