- Combine thyme, ginger, dry mustard, olive oil, salt & pepper. Rub into well trimmed pork. Cover and chill at least 2 hours.
- Light grill and prepare sauce. Add chicken broth and brown sugar in saucepan. Bring to boil and cook 5 minutes or until broth is reduced to 1/2 cup. Combine cornstarch and wine and whisk into broth mixture. Add Blackberry Mustard and bring to boil over medium heat, cooking 1 minute, stirring constantly. Remove sauce from heat and add additional chopped thyme.
- Grill pork over medium coals until meat thermometer registers 145-150 degrees, turning once during cooking period. Cover loosely and let rest 5 minutes before slicked into 1/2-3/4 inch thick medallions. Spoon 2 Tbsp. sauce on 6 serving plates and arrange pork slices on top of sauce. Top with blackberries and garnish with fresh thyme sprigs. (6 servings)
1 cup fresh blackberries
1/4 cup plus 3 Tbsp. Dijon mustard
3 Tbsp. honey
1 Tbsp. balsamic vinegar
1 tsp. Coleman's dry mustard
Process blackberries in food processor about 1 minute or until smooth. Strain and discard seeds. Combine blackberry puree, Dijon mustard and remaining ingredients and stir well. (Yield: 1 cup)