For the Raspberry Mustard
1 cup fresh raspberries
1/4 cup plus 3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard
For the Pork Tenderloins
1-1/2 teaspoons fresh thyme, minced
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
2 cloves garlic, minced
1-1/2 pounds pork tenderloin
vegetable cooking spray
1-1/4 cups chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon cornstarch
2 tablespoons water
1/4 cup raspberry mustard
3/4 cup fresh raspberries
For the Raspberry Mustard
Process raspberries in the blender until smooth. Strain the puree; discard the seeds. Combine raspberry puree, Dijon mustard, and remaining ingredients in a small bowl, stir well. Mustard keeps in a tight container in the refrigerator for up to two weeks.
For the Pork Tenderloin
Combine 1/2 teaspoon minced thyme and next 5 ingredients (ground pepper through garlic) 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 F. 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 small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup blackberry mustard; cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme. 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 raspberries, and garnish with thyme sprigs.