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Family Cookbook
Pork with Blackberry Sauce
I tried three different pork recipes for my taste panel of very discerning Stanford football players and this was the hand-down favorite; therefore it was the main course for the Foundation Holiday Party, where it was again a favorite.

Required Ingredients

Spice Rub
TablespoonBrown mustard seed
TeaspoonFennel seed
TeaspoonCoriander seed
TeaspoonCumin seed
TeaspoonBlack peppercorns
TeaspoonDried thyme
TablespoonDried mustard
TeaspoonDry ground ginger
TeaspoonCourse salt

Pork Tenderloins
TablespoonDijon mustard
Cooking spray (like Pam)

TablespoonDry white wine (enough to deglaze the pan)
CupChicken stock
TablespoonAll-purpose flour
½PintBlackberries (or more)
TeaspoonChopped fresh thyme (for decoration)

Preparation Instructions

  1. Rub: Place mustard seed, fennel, coriander, cumin, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until aromatic...about 2 minutes. Mustard seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly and pulse until finely chopped, but not powdery. Transfer mixture to a small bowl and stir in the thyme, dry mustard, ginger, 1 teaspoon salt and sugar. Set aside.
  2. Meat: Place rack in upper half of overn, heat oven to 425° and spray roasting pan with cooking spray. Rub pork with dijon mustard. Sprinkle with 1 teaspoon salt and pat on 2 Tablespoons of the spice mixture...patting it into the mustard to make sure that it sticks. Put tenderloins in prepared pan and roast for about 25 minutes until cooked through (internal temp of 145 degrees) Transfer pork to a cutting board and cover loosely with foil to keep warm.
  3. Sauce: Place roasting pan on stove over menium-high heat: stir in wine, scraping bottom of pan to release browned bits. Stir in stock: cook stirring occasionally, until reduced by half, 5 to 7 minutes. Whisk together flour with ¼ cup water in a bowl; whisk into simmering stock mixture. Whissk in remaining tablespoon Dijon mustard; cook until mixture begins to thicken, 2 to 3 minutes. Stir in berries and allow to warm.
  4. Slice pork onto a platter, drizzle with part of the berry/mustard sauce and sprinkle with fresh thyme. Serve additional sauce in a gravy boat.