| 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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