Pork Tenderloin with Blackberry Mustard Sauce

This simple blackberry sauce is especially great with pork but tastes great with chicken as well.  Whole pork tenderloins are so lean (only 2.5 gfat/4oz.), easy, quick and delicious to make that I'm surprised I don't make them more often. Now that I created this great blackberry sauce recipe, I'll make them more.  The fresh herbs (in any combination you have on hand) covering the tenderloin are a must, but you can rub the tenderloin with your favorite spice mix instead.  I threw a few in the ingredient photo just to give you an idea of what I meant by a spice mix.  The blackberry seeds are packed full of nutrition, so grind them up in the sauce. If there are still a few seeds that bother you, you can strain your blackberry sauce through a fine-mesh sleeve while pouring it onto the pork.  Enjoy! Pork: 1/2 to 3/4 cup any assorted combination of fresh herbs (i.e. basil, thyme, rosemary, mint, parsley etc..), chopped or 1 -2 tablespoon of your favorite spice mixture 1 whole pork tenderloin, about 2 .5 to 3 lb. 1 tbsp olive oil with garlic infused or olive oil blackberries for garnish Sauce: 1/2 cup blackberies 2 tbsp balamic vinegar 2 tbsp dijon mustard 1 tbsp agave nectar or 1.5 tbsp honey 1/2 cup reduced sodium chicken stock or broth Preheat oven to 350 degrees F. Coat pork loin with olive oil and chopped fresh herbs or rub dry spices on pork. Sear the meat in a large skillet over medium-high heat for a couple of minutes to brown each side (optional but good). Transfer pork tenderloin to an oiled shallow roasting pan and cook until internal temperature on a meat thermometer reads 145 degrees F in the thickest part of the meat (for about 25 -30 minutes). When the meat reaches desired internal temperature, cover meat and let rest 10 minutes prior to cutting. While meat is cooking, add sauce ingredients to a small food processor or blender. Pureed sauce well to grind the seeds. Heat sauce over a stove or in a microwave (makes 1 cup of sauce). After resting meat, slice pork with a sharp life and arrange on a platter. Pour warmed blackberry mustard sauce over meat and garnish with blackberries. Serve immediately with a variety of roasted vegetables.          
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