Pork Tenderloin With Blackberry Mustard Sauce Recipe
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 t
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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
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