DIY Braised Pork Tenderloin with Blackberry Mustard Sauce

We recently came across this recipe that we had made years ago before we started our cooking blog. This was at a time when when we made some overly complicated dishes that were delicious but a bit too complex. Now that we've learned how to make excellent meals with less complicated methods, we simplified this dish. It was just as delicious but much easier to put together.

DIY Braised Pork Tenderloin with Blackberry Mustard Sauce Served

It's not blackberry season right now and the imported blackberries were not as flavorful as they are in the summer, so we added more honey and spices to bring out the flavor of the dish. Also, normally we would grill the tenderloin but since it's cold and wintry we browned it and pan braised it in it's marinating liquid instead. The outside got nice and brown and the inside had a touch pink. Just how we like it!

SERVES: 2
PREP TIME: 20 minutes plus overnight marinade
COOK TIME: 25 minutes

INGREDIENTS:
1 pound pork tenderloin(a single strip)
For the marinade:
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 large cloves of garlic, sliced
Pinch of red pepper flakes
For the blackberry mustard:
1 1/4 cups fresh blackberries
1/3 cup Dijon mustard
1 1/2 tablespoons honey
1 tablespoon balsamic vinegar
1 1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
For braising:
1/2 cup low sodium, organic chicken broth added to the marinating liquid

PREPARATION:
1. Prepare the marinade for the meat. Place meat in a one gallon freezer bag then pour the marinade in with the meat. Rotate occasionally to make sure all of the meat gets covered. Marinate over night.
2. Before cooking the meat combine all of the ingredients for the blackberry mustard, put in a food processor and puree. If you don't like the seeds you can put the sauce through a strainer to remove them.
3. Add a bit of olive oil to a nonstick skillet and brown the meat on all sides over medium high heat. When meat is browned, remove skillet from heat and cool the skillet down. When skillet is cooled enough add the marinade and 1/2 cup of chicken broth, bring to a boil, reduce heat and simmer for about 15 minutes until meat is done. Use a meat thermometer to reach the temperature you like(140*F minimum)

PLATING:
Cut the pork in 1/4" slices and arrange on the plate. Spoon the blackberry mustard sauce over the pork. Sprinkle a few blackberries on the plate for garnish and serve with the vegetable of your choice.

Bon appetit,
Tom and Anita

DIY Braised Pork Tenderloin with Blackberry Mustard Sauce