Ingredients:
1/2 cup seedless blackberry spread ( sugar free is great too)
2 tablespoons balsamic vinegar
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon (optional)
1 teaspoon vegetable oil
1 lb pork tenderloins, cut in 1/4 inch slices
1 teaspoon dried thyme leaves, divided
1 teaspoon salt, divided
Directions:
Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
Heat large nonstick skillet over medium-high heat until hot.
Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
Add half of pork slices; sprinkle with half of thyme and half of salt.
Cook 2 minutes; turn and cook 1 minute on other side.
Remove pork from skillet and set aside.
Repeat with remaining pork, thyme and salt.
Add blackberry mixture to skillet and bring to a boil over high heat.
Add reserved pork slices, discarding any accumulated juices.
Cook about 5 minutes, turning constantly, until pork is richly glazed.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.