| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | Meats | 6 | Servings |
INGREDIENTS
| 1 1/2 | ts | Minced fresh thyme, divided |
| 1/2 | ts | Ground pepper |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground cinnamon |
| 2 | Cloves garlic, minced | |
| 2 | Pork tenderloins, (3/4-pound) | |
| Vegetable cooking spray | ||
| 1 | tb | Olive oil |
| 1 1/4 | c | No-salt-added chicken broth, divided |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Brown sugar |
| 1/2 | ts | Cornstarch |
| 2 | tb | Water |
| 1/4 | c | Blackberry Mustard |
| 3/4 | c | Fresh blackberries |
| Fresh thyme sprigs, (optional) |
INSTRUCTIONS
Combine 1/2 teaspoon minced thyme and next 5 ingredients in a bowl; 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, and place over medium-high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add 1/4 cup chicken broth and 2 tablespoons vinegar to skillet; bring to a boil. 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 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. Strain mixture, and discard solids. Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup Blackberry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme. Yield: 6 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 2 tablespoons blackberries). Per serving: 140 Calories; 5g Fat (33% calories from fat); 19g Protein; 6g Carbohydrate; 49mg Cholesterol; 361mg Sodium NOTES : A dry marinade of sweet spices rubbed over the tenderloins makes the blackberry sauce taste even sweeter. To serve, cut pork into 1/2-inch-thick slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired. Recipe by: Cooking Light, Jul/Aug 1994, page 71 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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