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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 7.0 g
  • Cholesterol: 68.0 mg
  • Sodium: 139.2 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 24.5 g

View full nutritional breakdown of Pork Tenderloin with Blackberry Mustard Sauce calories by ingredient
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Pork Tenderloin with Blackberry Mustard Sauce

Submitted by: SHIMMERCHK

Introduction

Don't let the long ingredient list fool you, because this is an easy and delicious way to cook pork tenderloin. 1 serving is 3 oz of pork and 1 tablespoon of mustard sauce. Don't let the long ingredient list fool you, because this is an easy and delicious way to cook pork tenderloin. 1 serving is 3 oz of pork and 1 tablespoon of mustard sauce.
Number of Servings: 8

Ingredients

    Blackberry Mustard
    1 cup fresh blackberries
    1/4 cup plus 3 tablespoons dijon mustard
    3 tablespoons honey
    1 tablespoon balsamic vinegar

    2 Pork Tenderloins (about 1.5 lbs)
    1 1/2 teaspoons + 1/2 teaspoon minced fresh thyme (divided)
    1/4 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon allspice
    1/4 teaspoon cinnamon
    2 cloves fresh garlic, minced
    1 tablespoon olive oil
    1 1/4 cups low sodium chicken broth
    2 tablespoons balsamic vinegar
    1 tablespoon brown sugar
    1/2 teaspoon cornstarch
    2 tablespoons water

Directions

Prepare blackberry mustard first by pureeing blackberries in blender until smooth. Pass puree through a sieve to remove seeds. Mix together blackberry puree with dijon, honey, and balsamic vinegar. Set aside.

Next, prepare pork tenderloin by combining thyme, pepper, salt, allspice, cinnamon and garlic. Rub pork with spice mixture, place in shallow dish and chill for appx 2 hours.

Coat a large skillet with cooking spray, then add olive oil. Over medium high heat, sear the pork tenderloin on all sides when oil is hot. Add broth and vinegar to skillet, and bring to a boil. Cover, and reduce heat to simmer. Simmer covered for 25 minutes or until meat thermometer reads 160 degrees. Remove pork, wrap in foil and keep warm until time to serve. Add brown sugar to pan sauce, scraping up browned bits while stirring and bring to a simmer. Reduce mixture by half. Meanwhile mix water and cornstarch then add in 1/4 cup of the blackberry mustard. After sauce is reduced, add in the cornstarch/blackberry mustard mixture. Stir well and heat sauce through. Add last 1/2 teaspoon of thyme.

Unwrap pork tenderloin from foil and slice into 1/2 inch thick slices. 3oz of pork equals 1 serving, spoon 1-2 tablespoons sauce over each portion.

Leftover blackberry mustard is great on sandwiches or any grilled meat. The leftover pork can be served over salad greens, add vinegar and a little bit of olive oil to the mustard and use that as a dressing. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user SHIMMERCHK.






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